Marinated olives with citrus peel are a perfect hors d’oeuvre for your summer cocktail parties on the beach. A quick recipe that calls for simple ingredients and create an unprecedented tasty feast.
The marinated olives with citrus recipe does not have an exact birth date and place. It has always been a classic for Italian aperitivi and its taste speaks for itself.
In Italy, summertime calls for recipes of cold dishes made of small portions of fish, meat or vegetables that ally the taste with the sweetness of citrus fruits.
A cocktail party at sunset on a terrace, with delightful drinks and a glass of marinated olives with citrus fruits is a chic and refined gesture that will make your evening a guaranteed success.
For this recipe, it is almost always better to use green olives of meaty texture with a sweet and delicate taste. Black olives would tarnish the aroma of citrus fruits. Try this recipe and enjoy this elegant tasty pleasure!
Drain the green olives from the brine and rinse them in cold running water. Do not stone the olives because that would make them lose their crispiness, but remember to warn your guests!
Leave the olives in a small colander to let them drain well. Wash the orange, the lemon and the grapefruit and dry them with a piece of paper towel. Peel off a piece of citrus skin with a small grater, and make sure you only peel the external colored part. The white part is too bitter to use in this recipe.
Put the citrus peel in a salad bowl, season it with olive oil and add some pepper and a few drops of orange juice. Mix well and add the olives, and mix again.
Let the olives sit in the mixture for an hour so that the aroma of citrus fruits mingles with the sweet flavors of olives. Serve the marinated olives with citrus peel in small single-portion glasses.
If you want to impress your guests with special effects, cut the lemons and oranges in half, remove the pulp and serve the olives using the skin as a cup!