Looking for a quick idea to make your olives special? The recipe for black olives with orange can turn simple brined olives into an enticing and fragrant appetizer: the contrast between the bold saltiness of the olive and the sweet-sour note of the orange creates a perfect balance. In this recipe, the meaty flesh of the olives is enhanced by the zing of freshly squeezed orange juice, the aroma of the citrus peel’s essential oils, and a generous drizzle of good oil. They can also be enriched with some chili flakes and oregano. And here’s the ideal aperitif for those seeking an authentic flavor but with a surprise. Few ingredients and zero effort for a side dish that smells of the Mediterranean. The secret to a perfect result? Let them rest for at least a couple of hours so the flavors meld perfectly. Perfect to serve with aged cheeses or toasted rustic bread.
You can also read:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 2 Hours
- Portions: 6
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Black Olives with Orange
- 1 1/2 cups black olives in brine
- 1 orange
- 2 3/4 tbsps extra virgin olive oil
- 1/2 teaspoon fennel seeds
What You Need for Black Olives with Orange
- 1 Bowl
- 1 Spoon
- 1 Grater
- 1 Small Bowl
- Food Wrap
Procedure for Black Olives with Orange
For this recipe, you can use black olives in brine, in oil, natural, or baked olives. I used the brined ones.
After draining the olives from their liquid and rinsing them under running water, place them in a large bowl that can hold them.
In a small bowl, squeeze the orange juice and grate its peel. To use the citrus peel, it is advisable to use an organic orange.
Pour in the oil and add the fennel seeds, only if desired. Beat the mixture with a fork and pour over the olives.
Mix with a spoon, cover with wrap and let marinate for at least a couple of hours. It is not necessary to refrigerate.
To taste, you can add a pinch of dried oregano and some hot chili pepper flakes or even a crushed garlic clove.
Enjoy your tasting!
FAQ (Questions and Answers)
How are they stored?
For 4-5 days at room temperature, covered with wrap.
