Ingredients
-
2 Orange
-
1 cup Olive Oil
-
Pinch of Red Pepper Flakes
-
1 quart assorted Olives
-
1 tablespoon fresh Oregano
Directions
Embellish olives just a little and they seem a world more special. Here they are warmed with the aromatic skins of oranges. The oil in the skin imbues the olives with a citrus scent, a hint of sweetness, and a splash of fabulous color.
Steps
|
1
Done
|
Use a sharp knife to peel the skin away from the oranges, from top to bottom, in wide swaths, leaving as much of the pith behind as possible. Snack on the oranges and put the strips of skin into a small saucepan. Combine the olive oil and the red pepper flakes. Pour into the saucepan and press the skins down to submerge. |
|
2
Done
|
Heat the oil and the skins over a low flame until warm, about 3 minutes (test with your finger the oil should be almost hot). Remove from the heat, cover the pot, and let the skins steep in the oil for 10 minutes. |
|
3
Done
|
Add the olives and half the oregano leaves, stir gently, and replace the lid. Serve the olives that day, garnishing with the remaining oregano leaves, or store them, covered, in the refrigerator for up to 5 days. Bring to room temperature or warm gently over a low flame before serving. |
