Kickin' Orange Marinated Olive Recipe
This marinated olive recipe take a little extra foresight, but they're a really pleasant and attractive twist to ... a bowl of olives.
These are perfect for any gathering. Just set out a bowl of them and people will pick and choose as the event progresses. The key component and ... strangely ... one of the most important aspects of the dish ... is in offering a small bowl or some other kind of "olive pit receptacle" ... otherwise you're likely to find weird little lumps all over your floor!
Nutrition Note: Because no one really eats the marinade for these ... I've omitted all the nutritional information for everything except the actual olives.
Prep Time5 mins
Total Time1 d 12 hrs
Servings: 12 Servings
- 1 each orange
- 1 1/2 cups kalamata olives drained
- 1 1/2 cups green olives drained
- 1/2 cup extra virgin olive oil
- 1 bunch thyme
- 4 each garlic cloves sliced into thin disks
- 1 tsp crushed red chili flakes
Peel the outside layer of the orange, with a vegetable peeler. Try not to cut too deeply. You just want to create nice strips of the outer orange peel, while picking up as little of the "white part" (called the "pith") as possible. Set the peels aside.
Cut the orange in half and juice it. Add the peels and the rest of the ingredients to the bowl. Mix.
Transfer all of the ingredients to a large resealable bag. Close the bag ALMOST all of the way, but leave enough of a gap to place your mouth on the gap and suck out the remaining air. Quickly seal the bag, before the air has a chance to return to the bag.
Refrigerate the bag for at least 24 hours, but no more than 3 or 4 days. Every once in a while ... turn the bag over.
Remove the bag, place in a bowl and serve with an "olive pit receptacle" nearby!
Serving: 12g | Calories: 56.108333333333kcal | Carbohydrates: 2.25g | Protein: 0.45g | Fat: 4.95g | Fiber: 1.35g