This recipe is our friend Chef Celeste Baer – Celeste teaches cooking classes in our Teaching Kitchen. Her fun and delicious Host with the Most classes sell out quickly. This is one of the recipes she teaches for adding to your charcuterie display. We love the addition of the citrus in this recipe – we upped the orange essence with our Blood Orange Avocado Oil. Chiles, rosemary and tangy Red Wine Vinegar round out the flavors. Yummy, easy and really pretty!
Time: 1 hour
Makes about 2 cupsRating
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Loading...| 3 cups mixed green and black olives with pits | |
| 4 sprigs rosemary | |
| 1 fresh red chile, sliced thin | |
| 4 whole cloves garlic, peeled | |
| 2 tangerines or satsumas | |
| 1/3 cup Arbequina Extra Virgin Olive Oil | |
| 2 Tbl Blood Orange Avocado Oil | |
| 1 Tbl Cabernet Red Wine Vinegar |
| 1. | Preheat oven to 300°F. |
| 2. | In a small roasting pan, mix the olives, rosemary, chile and garlic. Slice the tangerines in half and squeeze the juice over the olives; toss in the rinds. |
| 3. | Pour over the Arbequina Extra Virgin Olive Oil, Blood Orange Avocado Oil and Red Wine Vinegar and stir. Cover with foil and bake for 1 hour. Serve warm or at room temperature. |
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