Dry-Cured Olives with Rosemary and Orange

Name: Dry-Cured Olives with Rosemary and Orange
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 orange; 1 lb. dry-cured black olives; 1 large sprig rosemary, stemmed and roughly chopped; Freshly ground black pepper, to taste

Serves
serves 6-8

FARIDEH SADEGHIN

Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary. This recipe appeared in our March 2011 issue as a part of our special feature, Soul of Sicily

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

Ingredients

1 orange
1 lb. dry-cured black olives
1 large sprig rosemary, stemmed and roughly chopped
Freshly ground black pepper, to taste

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Instructions

Step 1

Wash orange thoroughly; dry. Using a vegetable peeler, remove zest from orange, taking care to peel as little of the white pith as possible; roughly chop zest and transfer to a medium bowl. Juice orange and add juice to zest along with olives, rosemary, and pepper; toss to coat. Let sit at room temperature for 1 hour to marinate before serving.