These Olives are bright, slightly spicy, slightly sweet, and savory. They are a great start to any dinner party. If you make extra they make great gifts. If you are invited to dinner take these instead of a bottle of wine. Just put them in a pretty glass canning jar with a bow and gift tag for a memorable and delicious hostess gift! Cara Cara oranges, a type of navel orange grown in California’s San Joaquin Valley, are available December through April. The bright orange exterior of cara cara oranges is similar to other navels, but their interior is a distinctive pinkish red, has an exceptionally sweet flavor with a tangy cranberry-like zing, and few to no seeds.
- 2 Cups Mixed Olives in Oil
- 1/2 Cara Cara Orange, thinly sliced in half moons
- 1/2 Cara Cara Orange, juiced
- 1/2 Cup Blood Orange Olive Oil available at Oleaceae
- 3 Garlic Cloves, sliced thick
- 2 Bay Leaves, dry
- 1 Small Red Chili, halved if fresh or crumbled or whole if dried.
- 1 Tablespoon Coriander Seeds, crushed
- Put olives in bowl with the thinly slices oranges.
- Squeeze out the juice of the remaining half orange, on the olives and set aside
- In a small sauce pan over low heat, combine the blood orange olive oil,chili pepper, crushed coriander seeds,bay leaves and garlic.
- Heat at a low temp until fragrant and garlic is slightly browned but not burned, about 15 minutes.
- Remove pan from heat and pour oil into a glass container and allow to cool at room temp for 1 hr.
- Pour oil mixtutre over olives and stir to coat.
- Marinate at room temperature for 2 hours, or cover and chill for up to 4 days.
- Serve at room temperature. Makes 2 cups
Inspired By | Bon Appetit Magazine