Almost any olive tastes better when given this treatment. The olives keep about two weeks in the refrigerator.
1/4 to 1/2 pound each of Greek “purple” royal olives, Nice or Italian black olives, and large green olives
Shredded zest of 2 large oranges, and their juice 1/2 cup good-tasting extra-virgin olive oil 1/4 cup red wine vinegar 4 large garlic cloves, split
1/2 teaspoon dry oregano 1/4 teaspoon red pepper flakes (or to taste)
1/2 teaspoon ground cumin Black pepper to taste
Rinse the olives, then toss all the ingredients together and refrigerate for at least three days. To serve, drain the olives and set them out in small bowls. Serves 8.
Per serving: 88 calories; 8 g fat (1 g saturated fat; 82 percent calories from fat); 4 g carbohydrates; 0 mg cholesterol; 480 mg sodium; 0.3 g protein; 1 g fiber.
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