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Smoky Olive Topping

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.  

  • Duration
  • Cook Time
  • Prep Time
  • 1 cupServings


  • 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


1. 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.

2. Add garlic and crushed red chiles, stir and continue to cook for another 2 minutes.

3. Transfer to a small bowl and stir in orange zest and parsley. 

4. The fried olive garnish can be stored, covered, in the refrigerator for 3 days before serving.

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