- 32 large black olives
- 1 clove garlic, peeled
- 1 organic orange
- Grated peel of one organic lemon, yellow part only
- 1 small peperoncino (hot red pepper, optional)
- ½ tsp Sicilian oregano
- 4 Tbsp extra virgin olive oil
Cut the orange in half and thinly slice it, including the peel. Heat the olive oil in a large frying pan, and put in all the ingredients. Toss everything over high heat for a few minutes. Serves 6-8.
Serve as an antipasto with a glass of crisp Bianco d’Alcamo, and begin Savoring Sicily as you await the next course. Buon appetito!