Olive and orange have a lot in common.
The O — obviously. The spherical shape — sorta. And the intensity of flavor.
Olive hits the low notes on the palate; orange the high. Together, they strike a rich chord, one I found refreshingly fresh. Proving me late to the party. Olive and orange have been palling around the Mediterranean for a long time. The team adds complexity to stews, sharpness to salads and intrigue to metaphor.
Olive, with its connection to the olive branch, is a natural stand-in for peace. Orange, with its sunny disposition, doubles for optimism. Together the salty-and-sweet, little-and-big, rich-and-acidic odd couple both taste good and do good.
Orange Olives
Prep: 15 minutes; Cook: 4 minutes; Makes: 1 pint
Adapted from Bon Appetit.
2 cups brine-cured olives
2 teaspoons olive oil
1 teaspoon chopped fresh thyme leaves
1 teaspoon finely grated orange zest
1 clove garlic, finely chopped
1/2 teaspoon fennel seeds
1/2 teaspoon white-wine vinegar
Drain olives and tumble into a bowl. Pour in warm water to cover. Soak 15 minutes. Drain. Pat dry.
Roll olives into a medium skillet along with oil, thyme, zest, garlic, and fennel seeds. Cook over medium-high heat until garlic turns fragrant, about 4 minutes. Pull pan off heat; stir in vinegar. Pack into a pint jar. Serve warm or cold.
