Mar 28, 2012
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Dry-Cured Olives with Rosemary and Orange

Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary. This recipe appeared in our March 2011 issue as a part of our special feature, Soul of Sicily
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Sicilian recipes Enlarge Image Credit: Landon Nordeman
SERVES 6–8

INGREDIENTS

1 orange
1 lb. dry-cured black olives
1 large sprig rosemary, stemmed and roughly chopped
Freshly ground black pepper, to taste

INSTRUCTIONS

Wash orange thoroughly; dry. Using a vegetable peeler, remove zest from orange, taking care to peel as little of the white pith as possible; roughly chop zest and transfer to a medium bowl. Juice orange and add juice to zest along with olives, rosemary, and pepper; toss to coat. Let sit at room temperature for 1 hour to marinate before serving.
Sicilian recipes

This article was first published in Saveur in Issue #136

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Ratings & Reviews (1)

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Of course, very easy, and these were a big hit at a dinner party. Excellent.
Dry-Cured Olives with Rosemary and Orange Reviewed by rnelson on . Of course, very easy, and these were a big hit at a dinner party. Excellent. Rating: 5

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