Olives are fine just as they are. These salty little bites have already been seasoned, brined and cured, they are ready to eat with no assembly required.
It may seem odd to put citrus fruit and olives together but plump olives sing when paired with orange juice and zest. A little garlic, onion and spice round out the melody. You can try this with those tasteless canned olives that have been pitted and sliced but have you heard that one about the silk purse and the sow’s ear? Well it definitely applies here. Use good olives with firm flesh and their pits still in place.
To make these spiced olives you must set aside five whole minutes from your day and put your hands solely to this task and this task alone.
2 cups olives (any kind you prefer)
1/2 onion, minced
1 garlic clove, minced
1 tsp paprika
2 tsp chili flakes
1 bay leaf
the zest and juice of half an orange
- Chop an onion and sautee in a pan with a little olive oil (of course), add dried chili flakes, paprika, bay leaves and minced garlic.
- Let cook, stirring, a minute or so before adding the olives. Toss the olives with the other ingredients in the pan, then squeeze half an orange over top.
- Give the pan a few more tosses and remove from heat, once cool stir in orange zest. Store in a sealed container in the fridge.
- Serve with everything all the time.