Burbled gently with rosemary, chile flakes, and a squeeze of orange juice, these heat-and-serve olives become something else entirely. The warmth and gentle smoke of a campfire transforms them into the stone fruit they are—juicy, savory, deliriously fresh, superb with icy drinks after a long day outdoors.
Any leftover oil is solid gold for frying fish or meats or dressing vegetables.
This recipe was excerpted from ‘Cook It Wild' by Chris Nuttall-Smith, one of our top cookbooks of 2023. Buy the full book on Amazon.
Recipe information
Yield
Serves 4 to 6
Ingredients
At home
At camp
Preparation
Mix and pack
Step 1
In a leakproof container or resealable bag, combine the olives, chile flakes, rosemary, and olive oil and transfer to the refrigerator.
Do ahead: Kept cold, olives keep 1 week.
Add the flavorings at camp
Step 2
In a small pan, add the prepared olives and set over low heat. Smash and peel the garlic, then add to the pan.
Step 3
Using a sharp knife or vegetable peeler, cut the rind off the orange and add the peel to the olives, along with 2 tablespoons of the orange’s juice.
Heat and serve
Step 4
Let the olives bubble gently for at least 5 minutes and up to 30 minutes. When they’re warm and the smell is glorious, remove from the heat, squeeze in a bit more orange juice, and serve.
Recipe notes
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