Olives With Orange And Marjoram
Savor the vibrant flavors of this zesty marinated olive recipe, where brine-cured olives are infused with the refreshing notes of orange zest and juice, complemented by the subtle hints of garlic and marjoram. A drizzle of olive oil adds richness to this flavorful dish, perfect for serving as a delightful appetizer or snack that will surely please your taste buds.
— Constant Cookbook
Ingredients
- 1 lb. brine-cured green or black olives, drained
- Grated zest and juice of 1 orange
- 1⁄8 tsp. orange oil (see Note)
- 2 garlic cloves, finely chopped (optional)
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1 Tbs. fresh marjoram leaves
- 2 Tbs. extra-virgin olive oil
Instructions
- In a ceramic or glass bowl, combine the olives, orange zest and juice, orange oil, garlic, salt, pepper, marjoram and olive oil. Toss well. Transfer to a serving bowl and serve. Any uneaten olives may be refrigerated in an airtight container for up to 4 days. Makes about 60 room-temperature bites.
- <b>Note:</b> Orange oil, painstakingly extracted from the zest of oranges, is sold in small quantities. A little goes a very long way. It is available from specialty-food shops and through mail-order catalogs.
Comments
No comments found.