Dry-Cured Olives with Rosemary and Orange

  • Serves

    serves 6-8


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

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food


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


Step 1

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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.