Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Drain the olives from the brine, rinse them under cold water and drain well.
- Slice the garlic cloves. With a peeler, take 3 or 4 strips of peel from the orange, without the white pith.
- In a bowl, mix the olives with the garlic, oregano, torn bay leaf, orange strips, olive oil and vinegar.
- Cover and marinate in the fridge for at least 2 hours, stirring once. Take out 20 minutes before serving, at room temperature.
Shopping tip
Galega or cracked green olives absorb the seasoning best; buy them loose at the deli counter or in a jar. They keep for a week in the fridge in their marinade.
Where it fits in your week
Quick enough for a weeknight.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.