Ingredients
- 2 cups mixed olives (NOT pitted, green and black
- 1/2 navel orange (cut into four wedges and then sliced into thin little triangles
- 1/2 cup oil (extra-virgin olive oil)
- 4 garlic cloves, slightly smashed
- 3 bay leaves
- 2 dried Chile de Arbol (or Thai chile, halved lengthwise)
- 3/4 teaspoon fresh rosemary, chopped
- 1/4 teaspoon kosher salt (to taste - amount is a placeholder)
- 1/4 teaspoon cracked pepper (to taste - amount is a placeholder)
How to Make
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Step 1: Place the olive oil, garlic cloves, bay leaves and red chile in a small heavy saucepan. Heat over a low flame until everything gets fragrant and the garlic starts to turn golden brown - about 10-12 minutes. Don't let anything burn or the result is bitter.
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Step 2: Remove the pan from the heat source and let it rest for about an hour. The flavors will steep beautifully into the oil.
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Step 3: Meanwhile, drain the olives and place them in a bowl. Add the orange slices. Set aside.
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Step 4: After the oil has steeped for an hour, pour the mixture over the olives and toss gently to coat everything.
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Step 5: Place into a covered glass container and refrigerate for 24 hours, tossing gently several times to ensure all the olives marinate.
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You can eat these after a few hours marinating time, but the flavor will not be as yummy and intense. Hands off!!!
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Step 6: When serving, remove from refrigerator about an hour in advance so that they come to room temp. Place in a pretty bowl with cocktail picks alongside. Enjoy!
We hope you enjoy this recipe!
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