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Dry-Cured Olives with Rosemary and Orange

Course Appetizer


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


  • 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.


Original recipe and image source: Saveur
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