Warm Mixed Olives and Chorizo
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Warm Mixed Olives and Chorizo
Photography by Matthew Kimura
This recipe makes 40 2 tbsp (25 mL) servings
Nutritional Info |
|
|---|---|
| per 2 tbsp | - |
| cal | 61 |
| pro | 1 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | 1 g |
| chol | 3 mg |
| sodium | 393 mg |
| RDI: | 27 mg |
| calcium | 1 |
| iron | 1 |
| vit A | 1 |
| vit C | 3 |
Ingredients
Preparation
Slice chorizo into thin rounds; set aside.
Thinly slice orange into half-moon shapes; set aside.
In large skillet, heat olive oil over medium heat; cook chorizo for 1 minute.
Add oil-cured and brined black olives, green olives, garlic and hot pepper flakes; cook, stirring occasionally, until warmed through and fragrant, about
3 minutes.
Stir in sage and orange; cook until orange starts to break down, about
2 minutes. Remove from heat; cover and let stand for 10 minutes. Serve warm.
Thinly slice orange into half-moon shapes; set aside.
In large skillet, heat olive oil over medium heat; cook chorizo for 1 minute.
Add oil-cured and brined black olives, green olives, garlic and hot pepper flakes; cook, stirring occasionally, until warmed through and fragrant, about
3 minutes.
Stir in sage and orange; cook until orange starts to break down, about
2 minutes. Remove from heat; cover and let stand for 10 minutes. Serve warm.
- Keywords : Appetizers; Sides; Sausages; Oranges; Skillet; Kalamata olives;
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