The fried olives used to garnish this colorful salad just might become your new favorite. Try scattered over crostini or salads.
Recipe information
Yield
Makes 8 servings
Ingredients
Special Equipment
Preparation
Step 1
Pour vegetable oil into a small heavy saucepan to a depth of 1". Prop deep-fry thermometer in oil so bulb is submerged; heat oil over medium heat to 350°F. Add four 3" rosemary sprigs to oil and fry until crisp and bright green, 10-15 seconds. Transfer to a paper towel-lined plate; season lightly with kosher salt. Add 10 pitted oil-cured black olives to oil; fry until bubbling stops, about 4 minutes. Place on plate with rosemary. Strip rosemary leaves from sprigs; mince. Chop olives. Using a small, sharp knife, cut peel and white pith from 6 blood oranges and 6 Cara Cara oranges. Cut crosswise into 1/2" rounds; arrange on a platter. DO AHEAD: Oranges, rosemary, and olives can be prepared 6 hours ahead. Cover and chill orange slices. Separately store rosemary and olives airtight at room temperature.
Step 2
Season oranges lightly with salt and freshly ground black pepper; drizzle with 2 tablespoons extra-virgin olive oil. Sprinkle chopped rosemary and olives over oranges.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
Our 51 Best Olive Recipes
Olives add salty, bright flavor to a variety of dishes, including slow-cooked fish, spicy seafood cocktail, braised chicken, and salads.When Buying Olives, Think Outside the Jar or Can
And always make sure to store them in brine.
