Olives in citrus marinade
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Green olives are a wonderful accompaniment to spirits. Serve them in a citrus marinade, infused with refreshingly spicy notes, and your guests will be delighted. Simply warm the pitted olives in olive oil with spices and orange and lemon zest. Serve immediately or transfer to a beautiful jar and gift.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup Castelvetrano olives
- 1/4 cup extra-virgin olive oil
- 1/4 tsp crushed red pepper flakes
- 2 sprigs of fresh thyme
- 1 clove garlic, thinly sliced
- 1 strip lemon zest, peeled with a vegetable peeler + 1 tsp lemon juice
- 1 strip of orange zest, peeled with a vegetable peeler + 1 tsp orange juice
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Cooking the dish according to the recipe:
- In a small saucepan, heat the olive oil over medium heat. Add the thyme, garlic, lemon and orange zest, salt and black pepper to taste, and cook, stirring occasionally, until the garlic is pale golden, about 2 minutes.
- Add the olives and cook, stirring, until heated through, about 2 minutes. Turn off the heat. Stir in the lemon and orange juices and transfer the olives to a decorative jar or serving bowl. Serve warm or at room temperature.
Author of the recipe - Valerie Bertinelli is an American actress.
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