7. Citrus Marinated Olives

To be honest, I’m not a fan of olives! I’d eat them if I had to, but I’m not crazy about them. Being a chef though, you’ve got to remember that it’s about the people’s likes, not yours! Olives are extremely vital to Italian cuisine.. hmm I wonder why?? Haha.

This appetizer off of my menu combines salty, briny Sicilian Green olives with  garlic, citrus (oranges), olive oil, peppers with a dash of cumin and parsley.  It’s got an interesting taste, maybe one that needs to be acquired, especially if your not an “olive” type of person. I imagine they would go great with a cold dirty (or clean, since you’re eating olives!) martini.

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The idea here is to let them marinate obviously. If you’re planning on eating them the same day, leave them out at room temp. for 2-3 hours in the marinade. If you need them tomorrow or another day, put in them in a container, covered and chill for up to 4-5 days. I assume the longer you marinate them, the better they are!

Take 1 Cup of Sicilan Green Olives (like from an olive bar at a local grocery store)

3/4 cup. Olive oil

1 Orange, cut up into slices (plus save the rind for zesting)

1/2 tsp. cumin and parsley (each)

A few julienned slices (cut into long thin strips) of red  pepper

A few julienned slices of banana pepper

4 tsp. minced garlic

Cooking on low heat, put everything except the oranges and olives in a pan for 16 minutes, letting the mixture become aromatic and stirring occasionally. Pour the olives in a bowl and put a few slices of the orange in it as well. Set aside and let those marry! Once the olive oil mixture is cooked, let that sit for 30 minutes and pour that over the olives/oranges. Zest the rind of the unused orange over the olives and either let sit for 2-3 hours or cover and chill for up to 5 days. Grab a martini and enjoy!

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