Author Notes: Set these out with your holiday party appetizer spread (with a bowl for discarded pits!) and prepare to watch your crostini get completely ignored. —Kendra Vaculin
Makes: about 1 pint of olives
Cook time: 10 min
cups olive oil
cloves garlic, smashed
Peel of 1 large orange, shaved with a potato peeler or paring knife, in about 1 inch-wide strips
4 to 6
sprigs fresh rosemary
teaspoons red pepper flakes
tablespoons fresh orange juice
ounces plain olives (I used a mix of jarred green Castelvetranos and Kalamatas; use "dry weight" measurements from the labels), drained and rinsed
- In a medium saucepan, heat the olive oil and smashed garlic over low. Warm the oil though, tossing occasionally and taking care not to fry the garlic, about 3 minutes. Add the orange peel, rosemary, red pepper flakes, and olives. Cook, stirring occasionally, until the garlic is just starting to brown at the edges, about 5 minutes. Remove from the heat.
- Stir in the orange juice, mixing to combine. Set aside to cool. Serve slightly warm or allow to cool completely before transfering (rosemary sprigs, orange peel, and all) into an airtight container to store in the fridge. Will keep for 1 week.
- This recipe is a Community Pick!