Tested till perfect Warm Mixed Olives and Chorizo
Warm Mixed Olives and Chorizo
Photography by Ryan Brook

Warm Mixed Olives and Chorizo

This warm appetizer blends sweet, smoky and spicy Mediterranean flavours. Use any kind of unpitted green and black olives, which are available at deli counters and supermarkets. Serve with cocktail picks.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2015

Recipe5 out of 5 based on 1 ratings.
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  • Prep time 15 minutes
  • Total time 25 minutes
  • Portion size 4 cups


  • 2 tbsp 2tbspextra-virgin olive oil
  • 125 g 125gsmoked chorizo or other smoked sausage, thinly sliced
  • 1 cup 1cupunpitted brined black oliveblack olives, (such as Kalamata)
  • 1 cup 1cupunpitted oil-cured black olives
  • 1 cup 1cupunpitted large green olivegreen olives
  • 2 2cloves garlic, thinly sliced
  • 1 tsp 1tsphot pepper flakes
  • 1/2 1/2small navel orangesmall navel oranges, thinly sliced
  • 1 tbsp 1tbspfresh sage leaffresh sage leaves, thinly sliced
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In large skillet, heat oil over medium heat; cook chorizo, stirring, for 1 minute.

Add brined black olives, oil-cured black olives, green olives, garlic and hot pepper flakes; cook, stirring occasionally, until heated through and fragrant, about 3 minutes.

Stir in orange and sage; cook until orange begins to break down, about 2 minutes. Remove from heat; cover and let stand for 10 minutes. Serve warm. (Make-ahead: Cover and refrigerate for up to 3 days; reheat before serving.)

Nutritional Information per 2 tbsp: about

cal 61 pro 1g total fat 6g sat. fat 1g
carb 2g dietary fibre 1g chol 3mg sodium 393mg
potassium 27mg


calcium 1 iron 1 vit A 1 vit C 3
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