Outrageous Olive Marmalade Recipe
This outrageous olive marmalade recipe is filled with layers of flavor. It combines the briny Castelvetrano olives, tangy capers, sweet earthy taste of dried currants, aroma of fresh clean orange zest, the rich sweet goodness of orange blossom honey, and the nuttiness of the pine nuts to make a wonderful condiment for meats like chicken, pork, and lamb. I even added this olive marmalade to the roasted tomato sauce in the Sautéed Chicken Breast Supreme but it’s fabulous on it’s own too.
What goes well with Olive Marmalade?
Put a spoonful next to your grilled meat, or make it a topping for bruschetta. Darlin, I added it to my roasted tomato sauce, OMG...it took that sauce to a new level of sexiness! Or…this would be amazing on a soft cheese like a triple cream brie or goat cheese. Garnish with some caperberries and serve with some crackers. Or put it on a cheesy omelet. Have fun with it!
How to store Olive Marmalade
Keep your olive marmalade in a glass jar in the ‘fridge for up to several days. Or divide it into smaller portions, rapid chill in freezer for 5-10 minutes then cryovac/vacuum seal/food-saver.I am not sure how long it would last…just depending how long you last from opening the packages of the sinfully, delicious olive marmalade!
How to make Olive Marmalade
- Medium sized bowl
- Chef knife
- Zester or microplane
- Serving spoon
1 C Castelvetrano olives, pitted
1/3 C Capers
1/3 C Currants or chopped raisins
1/4 C Pinenuts, lightly toasted
1 t Orange zest
1-2 T Honey, orange blossom
1-2 T Extra Virgin Olive Oil
A few sprigs of fresh thyme & one sprig of rosemary
Salt and pepper to taste
- Combine all ingredients in the bowl. Let sit for at least an hour (or overnight) to let the flavors be best friends.
- Store in glass mason jar or see how to store marmalade.