Olives Seasoned with Orange and Lemon

Olives Seasoned with Orange and Lemon
By Ann M. Evans

Every fall I harvest my Frantoio olive tree and cure about 12 pounds of olives. But sometimes I just want a different flavor or olive. Then, I buy olives at the store, rinse them and season them with orange and lemon. This recipe is fun for a winter holiday party as it uses the fresh orange and lemon crop. Citrus has a particular affinity for green and black olives. With the exception of the olives, all of the ingredients are available at the Davis Farmers Market.  My friend Jamie Buffington inspired the recipe.

4 cups olives (mixture of all kinds)
½ cup California extra virgin olive oil
2 medium size Navel oranges
1 Lisbon or Eureka lemon
1 teaspoon red pepper flakes, or red hot pepper, diced without seeds
5 inch sprig fresh rosemary, stem removed, leaves minced
2 cloves garlic, minced

Rinse the olives of all previous marinade. Let dry as much as possible in a colander. With a knife, remove the zest of the oranges and lemon, trying not to get much of the white pith. Mince the zest.

Add all the ingredients except the olives to a bowl and mix. Add the olives and thoroughly coat them with the mixture. Let them sit at least 2 hours, the longer the better. Serve at room temperature but store in airtight container overnight if not using immediately and for future use.

Makes 4 cups.

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