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Orange-marinated manzanilla olives + 4 variations Recipe
Orange-marinated manzanilla olives + 4 variations
Danny St-Pierre, Accommodation Danny, Québec
Danny St-Pierre, Accommodation Danny, Québec
Flavors of Spain
Total time: 15 to 30 minutes
Difficulty: Easy
Chef's Note

(1) Citric acid
Adds acidity without liquid, unlike lemon juice.

(2) Bird's eye chili
Bird's eye chili, finely chopped, has the advantage of quickly creating mouth heat which, however, dissipates rapidly so that the olives' flavor comes through. If you're not used to working with this little chili, a word of advice: wash your hands before and after using. 

- 500 g manzanilla olives, drained
- 250 ml / 1 cup olive oil
- 1 tsp. citric acid (1)
- 1 French shallot, finely chopped
- 1 bird's eye chili, chopped very finely (2)
- 1/2 garlic clove, finely chopped
- 2 ml / 1/2 tsp. grated or ground nutmeg for a little Caribbean touch
  1. In a saucepan, warm the oil to 60° C/120° F. Add the olives, garlic and shallot. Let the ingredients soften. Give them time - they'll only be better!
  2. Grate the zest from the orange with a microplane and squeeze the juice. Add to the mixture with the other seasonings: citric acid, bird's eye chili and nutmeg. Combine well.
  3. Package sous vide or in airtight containers until use. 

 A recipe is never static - it should spark your creativity. What else can you do with this orange-marinated olives aside from snacking on them?: Here are a few ideas:

  • Cook a skinless cod fillet in fish stock with a drizzle of olive oil and a spoonful of the olive mixture at 225° C/450° F. Serve with coarsely chopped parsley leaves.
  • Place the mixture in a blender and spread on a fish fillet before cooking in the oven.
  • Purée the mixture in a blender to make a condiment/sauce to serve with grilled scallops.
  • Purée the mixture in a blender with a little water and orange juice to transform it into a vinaigrette. 
Orange-marinated manzanilla olives + 4 variations 1
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