Orange Marinated Olives


1 cup pitted brine-cured olives
¼ cup fresh orange juice*
¼ cup olive oil
About 8 strips orange peel, cut into very thin julienne strips
2 cloves fresh garlic, very thinly sliced
¼ to ½ teaspoon crushed red pepper, optional
salt to taste

In a medium bowl, mix the first 5 ingredients. Season to taste with the crushed red pepper and salt. Refrigerate for at least a few hours. *You can substitute lemon peel and juice. Serve with a tiny demitasse spoon. Yields about 1½ cups.

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