Olio Taibi
Antipasti
Olives are an everyday addition to antipasti. Fancy them up a little with herbs and garlic and our flavorful organic extra virgin olive oils.
6 TBS Olio Taibi Nocellara or Biancolilla Extra Virgin Olive Oil (see note)
2 TBS sherry vinegar
3 medium garlic cloves, thinly sliced
1-3 dried arbol chiles (see note)
Strips of rind from one small orange
1/2 teaspoon fennel seeds
1 TBS chopped fresh oregano
2 cups brine packed olives, drained (see note)
In a small saucepan, combine Olio Taibi Extra Virgin Olive Oil, vinegar, garlic, and chiles.
Heat over low heat for about 10 minutes, until garlic takes on the slightest golden hue.
Remove from heat and stir in the orange rind, fennel seeds, and oregano.
Place olives in a jar and pour oil mixture over them while it is still warm. Leave at room temperature for a couple hours, shaking every once in a while to distribute.
Serve after marinating for two hours, or keep in the fridge for up to two weeks. Remove from the refrigerator two hours before serving so olive oil returns to a liquid state.
Use either of our award-winning extra virgin olive oils in this easy way to dress up olives for your next party!
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