Smoky Olive Topping

Kalamata olives are delicious, but something wonderful happens when they are lightly sautéed in extra virgin olive oil. The olives’ flavor becomes a bit smoky and more complex. The addition of brightly flavored orange zest and a gentle POKE of heat from crushed red pepper and any dish becomes exciting. Store extra topping, covered in the refrigerator, for up to 3 days.

Serve Smoky Olive Topping on Poached Halibut.  

Smoky Olive Topping

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

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Servings

1 Servings

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Ingredients

• 2 tablespoons extra virgin olive oil
• 1 cup pitted Kalamata olives coarsely chopped
• 2 garlic cloves thinly sliced
• Pinch crushed red pepper
• 1 tablespoon orange zest
• 3 tablespoons flat-leaf parsley

Instructions

• Heat a medium sauté pan over medium heat. Add evoo and olives. Sauté, stirring occasionally until olives begin to crisp up on edges, about 3 to 5 minutes.
• Add garlic and crushed red chiles, stir and continue to cook for another 2 minutes.
• Transfer to a small bowl and stir in orange zest and parsley. 
• The fried olive garnish can be stored, covered, in the refrigerator for 3 days before serving.