Citrus Olives
These have no right being so good and so easy. Make a day ahead (or up to a week) and store in the fridge! Alright, lets get to it.
What you’ll need:
2 cups of olives (any mix you’d like but I prefer Castelvetrano because they’re not super bitter)
1/2 cup extra virgin olive oil
Orange rind strips from medium orange
2 sprigs of rosemary
2 garlic cloves thinly sliced
1/4 -1/2 teaspoon fennel seeds
red pepper flakes (just follow your heart here, a shake or 4)
1 tablespoon sherry vinegar (ACV will do in a pinch, just use a little less)
Combine your olive oil, garlic, rosemary, orange rind, vinegar and fennel in a small pot and cook on low until the garlic starts to become fragrant. This takes about 3-5 min.
Put your olives in a jar and pour your mixture over the top, and give it a good mix. Let this cool and then cover and refrigerate for a while (overnight is best though). I’ll even make these a few days in advance.
Remove them and let them sit to room temp before serving, and don’t blink because they’ll be gone before you get back to them.
