Olives and oranges

Olive and orange have a lot in common. The O — obviously. The spherical shape — sorta. And the intensity of flavor. Olive hits the low notes on the palate; orange the high.

Together, they strike a rich chord. One I found refreshingly fresh. Proving me late to the party. Olive and orange have been palling around the Mediterranean for a long time. The team adds complexity to stews, sharpness to salads and intrigue to metaphor.

Olive, with its connection to the olive branch, is a natural stand-in for peace. Orange, with its sunny disposition, doubles for optimism. Together the salty-and-sweet, little-and-big, rich-and-acidic odd couple both taste good and do good. Definitely refreshing.

Orange Olives

1008_OLIVE_ORANGE_TB2 cups brine-cured olives

2 teaspoons olive oil

1 teaspoon chopped fresh thyme leaves

1 teaspoon finely grated orange zest

1 clove garlic, finely chopped

1/2 teaspoon fennel seeds

1/2 teaspoon white-wine vinegar

Drain olives and tumble into a bowl. Pour in warm water to cover. Soak 15 minutes. Drain. Pat dry.

Roll olives into a medium skillet along with oil, thyme, zest, garlic and fennel seeds. Cook over medium-high heat until garlic turns fragrant, about 4 minutes. Pull pan off heat; stir in vinegar. Pack into a 1-pint jar (I’m crazy about those Weck canning jars). Serve warm or cold.

Adapted from Bon Appetit.

(Source: http://www.providencejournal.com)

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