For mine, I used a combination of blood orange zest and rosemary, but you can use whatever herbs and citrus rind you like. When it comes to herbs and spices, try throwing in fennel, thyme, coriander, sage, chili, mustard seeds or whatever else you have in you pantry. Citrus wise, try mandarin, naval oranges, or lemons. I guess limes could work too, if you maybe laced the olives with some chilis.
I opted for the Mediterranean combination of sexy blood orange, rosemary and garlic. Give it a try the next time you have last minute house guests! Enjoy!
Warm Blood Orange and Rosemary Olives
- 1/3 cup Extra Virgin Olive Oil
- 2 large cloves garlic minced
- 3 tbsp large strips of zest plus 1 finely grated zest from a Blood Orange
- 1 whole sprig of rosemary plus 1 tbsp rosemary finely minced
- 4 cups mixed oil packed or brine cured olives (I used pimento-stuffed green olives, kalamata, and nicoise). Don’t use crappy canned olives, the result will just taste off.
- In a small sauce pan, heat the olive oil with the garlic, strips of zest, and whole rosemary sprig over medium heat until the garlic and rosemary become very fragrant and begin to caramelize, about 5 minutes.
- Fold the olives into the oil, along with the fine zest and minced rosemary. Toss to coat and transfer straight to a serving dish. Enjoy warm with cheese, bread and preserves.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.