‘Orange and olives’ is one of those combinations that can be categorized as a gastronomic miracle. Try this super easy recipe to find out how unbelievably good this pairing can be.
The combination of olives and orange is very common in the southern regions of Spain, where both ingredients are frequent players in popular dishes such as the ‘salt cod and orange’ salad.
Popular too is to marinate olives with orange and garlic. Having said that, I must admit that the first time I came across this specific ‘orange stuffed olives’ recipe was over a decade ago during one of my first visits to Tapas Brindisa in London’s Borough Market.
Since that very first time, I’ve eaten these orange stuffed olives many times, mostly at Tapas Brindisa but in more recent years also in José, in Bermondsey Street. This makes sense as it was chef José Pizarro who introduced this recipe in the menu whilst working as Executive Chef for the Borough Market branch, well before going solo and opening his own restaurants.
These orange stuffed olives are an absolute pleasure to enjoy. They are also my friend Nick’s favourite snack when we go for tapas at the market, which doesn’t surprise me because they are delicious!
Try them out. You can buy Gordal olives in many shops and supermarkets these days so no excuse to give it a go!
Click here to buy Gordal Olives
- 150 g Gordal olives – pitted
- 1 Orange
- 1 tsp Fresh thyme
- 1 tbsp Extra virgin olive oil
- 1 tsp Sea salt flakes
- Wash the orange, peel it and remove the segments free from membranes.
- Stuff each olive with bits of orange segments. As much as they can take in.
- Season with some salt flakes.
- Sprinkle some thyme leaves.
- Drizzle generously with some extra virgin olive oil.