Olive and orange have a lot in common. The O — obviously. The spherical shape — sorta. And the intensity of flavor. Olive hits the low notes on the palate; orange the high.
Together, they strike a rich chord. One I found refreshingly fresh. Proving me late to the party. Olive and orange have been palling around the Mediterranean for a long time. The team adds complexity to stews, sharpness to salads and intrigue to metaphor.
Olive, with its connection to the olive branch, is a natural stand-in for peace. Orange, with its sunny disposition, doubles for optimism. Together the salty-and-sweet, little-and-big, rich-and-acidic odd couple both taste good and do good. Definitely refreshing.
Orange Olives
Prep: 15 minutes
Cook: 4 minutes
Makes: 1-pint jar
2 cups brine-cured olives
2 tsp. olive oil
1 tsp. chopped fresh thyme leaves
1 tps. finely grated orange zest
1 clove garlic, finely chopped
1/2 tsp. fennel seeds
1/2 tsp. white-wine vinegar
Soak: Drain olives and tumble into a bowl. Pour in warm water to cover. Soak 15 minutes. Drain. Pat dry.
Warm: Roll olives into a medium skillet along with oil, thyme, zest, garlic and fennel seeds. Cook over medium-high heat until garlic turns fragrant, about 4 minutes. Pull pan off heat; stir in vinegar. Pack into a 1-pint jar (I’m crazy about those Weck canning jars). Serve warm or cold.
Provenance: Adapted from Bon Appetit.
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