Olive Nere Condite

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Olive Nere Condite

 

1 orange

1 small garlic clove

freshly ground black pepper

2 cups oil-cured black olives

12-ounces extra-virgin olive oil, optional

 

Peel the orange with a vegetable peeler or orange zester, being careful to

remove only the zest of the orange rind and none of the white pith. Chop the

zest into tiny, tiny dice Smash the garlic clove with the side of a large knife

to remove the skin and chop into very tiny dice. Several hours before you plan

to serve them, mix together the orange zest, garlic, pepper, and olives to let

their flavors mingle. Leave them at room temperature. If the olives seem at

all dry, massage them with just enough olive oil to permeate their skins. Cover

them well and they will keep in the refrigerator for several weeks. To store

them longer, cover them with just enough oil to cover and keep them moist.

Variation: Add l/2 tablespoon slightly crushed fennel seeds. Variation: Add the

diced zest of 1 fragrant lemon. Makes 2 cups.