Reviewing my Italian week line-up, I realized that unless you’re carb-loading for a marathon, you’ll need a break from the starch I’m about to foist upon you before the week’s over. Stromboli, risotto, spaghetti and gnocchi are all wonderful, but I can feel my waistband stretching at the very thought.
Since I’m blogging about beer today at Accidental Hedonist, I thought I’d give you a salty, spicy snack to go with the brew. And gorgeous Italian olives fit the bill. Even Atkins devotees can indulge in this, low-carb, heart-healthy antipasto.
This is my own variation of two olive recipes from Viana La Place’s Verdura: Vegetables Italian Style. Inflamed Green Olives (Olive Verdi Infocate) were on one page and Perfumed Black Olives (Olive Profumate) on the other, and since I can’t resist the spicy mixed olives from the local Italian green grocer’s, I thought I’d toss the two together and see what happened. In sampling, I reduced the chile and bumped up the orange. The results were delicious even if they created a whole new problem — The dish lacks an authentic name.
My Italian consists mainly of emphatic gestures and bad French spoken in what’s most likely an even worse Sicilian accent. So, what’s Italian for Spicy Mixed Olives with Garlic and Orange? Francesca, can you help? Anyone?
In the meantime, mangia, mangia!
Potentially Unauthentic Spicy Mixed Olives with Garlic and Orange
Printable recipe
Makes 2 cups
Ingredients
- 1 cup green olives in brine, drained
- 1 cup black olives in brine, drained
- 1/2 red chile pepper, seeded and minced
- 2 cloves garlic, crushed
- zest of 1 orange
- 1 tbsp fresh thyme (I used lemon thyme)
- extra-virgin olive oil, enough to moisten olives
Instructions
- Toss everything together in a pretty bowl.
- Let flavours mingle for a couple of hours — if you can wait that long.
- Serve at room temperature with bread.
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{ 8 comments… read them below or add one }
I love olives prepared this way! My hubby makes s similar concoction as a snack for the bar at his restauarant and they get gobbled up like crazy.
I’m the only one in my house who eats olives (and clams)(and mussels)(and smoked oysters), so like those other foods I often forget to stock them just for my own pleasure. No more, though. This go-round it’s going to be all about me, whether you have an authentic Italian name for this dish or not. Looks mighty good.
Glad to know I’m in good company, Dana.
Cheryl, the beauty of olives is that they keep. Just cover them up and stick them in the fridge. I envy you in a way. While this culinary choice is frowned on in your household, at least no one will gobble them up when you aren’t looking.
This just in! According to Laura LaRocca, the translation is:
Olive Picante con Agilo e Arancie (spicy olives with garlic and oranges)
Thanks, Laura! Or should I say grazie! Grazie mille!! (You need exclamation marks for Italian, don’t you agree, Cheryl?)
(You need exclamation marks for Italian, don’t you agree,
YES!!! we’re so dramatic and passionate!!!
On olives:Laura LaRocca beat me to it!! ( there are those exclamation marks again)
“piccante” is used to describe anything that is spicy..troppo piccante etc. It’s also used to describe the strength or bite of certain cheeses.
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! and also !!!
I love olives to the point of obsession. So I’ll defenitely be trying this recipe! Your olives look delicious!
Veggie Belly, thanks for dropping by. My sister is an olive freak and loves this dish. I make a non-spiced version for her but kick it up a notch for my husband.
If you really like olives, I make a yummy-but-ugly appetizer with olive paste.
http://christie-corner.blogspot.com/2007/04/ugly-appetizers-tasty-tapenades.html