Sicilian Olives

Once you've cured your olives (or bought some from your local olive purveyor), here's a way to make them very tasty.

Servings: 6

1 Pound Greek or Italian Olives
2 Cloves Garlic (large)
1 Orange Rind, orange part only, cut in strips
1 Orange, juiced
4 Lemon Rinds, yellow part only, cut in strips
4 Lemons, juiced
1 Star Anise
A few fresh grinds of dried chilies (optional)

  • If olives are packed in brine, rinse well.  Taste one; if still briny (too salty), soak in clear cold water for 1 hour.
  • Place olives in a glass jar with a tight-fitting lid.  
  • Add rinds, garlic and star anise.
  • Add juice from the orange and 4 lemons.
  • Add sufficient water to cover olives.
  • Stir to mix.
  • Let stand for at least 24 hours in the refrigerator.
  • Serve in a Double Dish.
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