Saturday, February 5, 2011

Spicy Orange Olives

Super Bowl Food #1
Spicy Orange Olives don't even sound like they should be good.  But oh, they are.  You don't need many ingredients or time to make this recipe, so it's not much of a risk if you take my word for it and TRY THEM.

I mean, I'm serving them for a bunch of football fans - guys who are expecting little smokies puddled in barbecue sauce and buckets of melted Velveeta and Rotel.  I'm confident they'll go over well - with the guys and us girls!

Measure your olives into a container.  Mince some garlic cloves, grate some orange peel, toss in some crushed red pepper and drizzle a little olive oil over it all.

It just looks so pretty - so bright and fresh!

Shake madly and let sit at least 30 minutes before serving.  Don't refrigerate unless you're not serving for a couple days (the olive oil congeals in the cold).

Gourmet-looking, right?  And the bright hint of citrus is so unusual with olives.

Spicy Orange Olives
1/2 cup kalamata or green olives
2 garlic cloves, minced
2 tsp orange peel, grated
1/4 tsp crushed red pepper (or to taste)
1 Tbsp olive oil
Combine and shake to coat evenly.  Let sit at least 30 minutes before serving.  Serve within a few days, I think, for best results.

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