Orange and Chili Marinated Olives with Currants
Warm marinated olives with orange zest, Calabrian chili peppers, fennel, thyme, and currants. An easy Mediterranean-inspired appetizer perfect for entertaining and holiday gatherings.
Equipment
- small and medium bowl
- medium skillet
Ingredients
- ⅓ cup fresh tangerine or orange juice divided
- ⅓ cup golden raisins or currants
- 1 cup large mixed pitted green olives such as Castelvetrano, Cerignola, Kalamata,
- 1 cup large mixed pitted black olives such as Kalamata
- zest of 2 tangerines or one orange peeled in large strips
- 2 large garlic cloves smashed
- 1 teaspoon whole fennel seeds
- 1 teaspoon chopped fresh thyme leaves
- 2 bay leaves
- 3 Calabrian chili peppers or ½ teaspoon crushed red pepper flakes
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1 tablespoon red wine vinegar
- ½ cup good olive oil
- 1 tablespoon honey
Instructions
- In a small bowl, toss golden raisins/currants with 2 tablespoons tangerine/orange juice for 15 to 30 minutes. Reserve.
- Drain the olives and transfer to a medium bowl along with the raisins/currants. Add the zest, garlic, fennel seeds, thyme, bay leaves, chilis, salt and pepper tossing to combine.
- In a small bowl, whisk together olive oil, vinegar, honey and remaining tangerine/orange juice. Toss dressing with the olive mixture to combine.
- Transfer the mixture to a medium skillet set over medium heat cooking until the oil starts to sizzle. Lower the heat to medium-lowand heat over medium heat until the oil starts to sizzle. Lower heat to medium-low and cook for 4 to 5 minutes stirring occasionally until heated through. Remove bay leaves and transfer to a serving dish. Serve warm.