4fat cloves of Garlic,peeled & cut into 3 or so slices each
1Orange,peeled to around 3/4" strips with vegetable peeler
1tbspRed Wine Vinegar
1tspDried Oregano
1tspChilli Flakes,or to spice preference
Instructions
In a large shallow dish whisk together extra virgin olive oil, red wine vinegar, parsley, oregano and chilli flakes.
Add in olives, orange peel and garlic. Toss to combine.
Cover and marinate for at least an hour, tossing every now and then if you can. If marinating longer than an hour, marinate in the fridge. Bring to room temp before serving so the olive oil loosens up.
Quick Demo
Notes
a) Olives - You can really use whatever kind of olives you fancy. All the same, or a mixture like I've done here. Whilst unpitted olives tend to be ever-so-slightly more flavoursome, I recommend using pitted olives, just so the marinade can work its way in and around the olive. You also want to make sure the olives aren't already marinated, otherwise it'll throw off the flavour. I typically just grab jarred olives in brine and drain away the brine.b) Orange - This adds a gorgeous undertone of flavour which pairs perfectly with the olives. If you prefer the flavour of lemon you could sub that, or even a mix of both. If you like orange and haven't tried it with orange I'd definitely give that a go first though.c) How long to marinate for/Storage - Honestly the longer the better. I find an hour to be an absolute minimum where the flavours start to properly marry together. I find these usually stay good for up to 2 weeks tightly covered in the fridge. Always bring back to room temp before serving, just so the oil loosens up again.d) Calories - Whole recipe divided by 6.
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.