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Pickled Olives with Citrus and Peppers

Yields1 Serving

Olives marinées aux agrumes et aux piments

 1 cup (250 ml) green Manzanilla olives
 1 cup (250 ml) black Hojiblanca olives
 ½ cayenne pepper, seeded, sliced into rings
 1 garlic clove, sliced
 Leaves of 1 rosemary sprig
 1 lime, sliced into ¼-in. rounds
 12 kumquats, sliced into rounds
 ½ Cara Cara orange, peeled and sliced into rounds
 ¼ red onion, chopped
 1½ cup (375 ml) olive oil

Mix all ingredients in a bowl.


Serve with cheese, bread, crackers, and nuts.