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Hot Garlic-Orange Olives

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Hot Garlic-Orange Olives: Fast & Fabulous Party Food

Hot Garlic-Orange Olives: Fast & Fabulous Party Food

Terri Pischoff Wuerthner

These are quick and easy to make, and loaded with flavor from the herbs and garlic. The orange zest adds an unusual touch, as does serving them hot.

They may be made ahead and re-heated before serving...or served at room temperature.

The Facts of Olives: As raw olives are highly bitter, they are cured--either with salt, salt water (brined olives), oil, or lye. They may be picked while green, black, or a maroon-brownish color.

The sizes range from very small to jumbo. Use any combination of olives in this dish; a mixture of colors, sizes, and salt-cured, water-cured, and oil cured is the most interesting.

Yield: About 2 Cups

Ingredients:

  • 3/4 cup olive oil
  • 1/4 cup finely chopped chives
  • 2 tablespoons finely chopped rosemary leaves
  • 2 cloves garlic, minced
  • 2 cups drained olives, see Intro note
  • 2 tablespoons chopped orange zest
  • baguette slices to "sop up" the wonderful oil

Preparation:

Heat the oil in a large skillet over medium-high heat. When oil is hot, add the chives, rosemary and garlic and cook for 2 minutes, stirring constantly. Add the olives, reduce heat to medium and cook for 5 minutes, stirring often. 

Remove from heat and add orange zest. Toss to coat, and transfer to a serving dish. Serve hot or at room temperature, with baguette slices to dip in the seasoned olive oil. 

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Creole White Bean Dip
Hot Creole Black Bean Dip
Toasted Cayenne French Bread Slices
Green Onion & Pepper Mini Biscuits
Cajun Creamy Cheesy Crab Spread
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