I wanted to take this challenge down to the essence of ingredients, olives and citrus. Just before looking at what this week's challenge was, I was trolling my Amazon wishlist. One of many tagged books is entitled "Olives and Oranges" by Sara Jenkins (Porchetta, NYC), and Sandy Fox (editor of La Cucina Italiana) and it spans the Mediterranean in cuisine and has the MOST beautiful photo of oranges and olives front and center. Having never opened it, all I need was that photo for my recipe to start writing itself in my head. It is also helpful that my sister bequeathes Honeybell oranges on my parents during the winter months and they generously share them with me. I used a mix of olives in this, green and kalamata mostly. - testkitchenette —testkitchenette
Not being beneficiary of honeybell oranges, I was lucky enough to score a Cara Cara orange for this amazing recipe. I was a little nervous the olives would cook to a pulp after an hour and a half, but for some mysterious reason they did not. They just became infused with the wonderful orange flavors. Serving this alongside some lovely french bread with a bit of ricotta made us feel like we on a yacht somewhere in the Mediterranean. Two thumbs up! —wssmom
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