Thursday, October 3, 2013

Warm Mixed Olives and Chorizo

Today I’d like to share one of my favorite tapas-style recipes: Warm Mixed Olives and Chorizo. With deep and fragrant flavors, this dish is perfect for the fall. The salty olives, spicy chorizo, and sweet orange slices go incredibly well together, and are not only mouth-watering, but quite pretty on the table as well!

Warm Mixed Olives and Chorizo (Recipe from CanadianLiving)


4 oz (113 g) smoked chorizo sausages
1/2 small navel orange
2 tbsp (30 mL) extra-virgin olive oil
1 cup (250 mL) unpitted oil-cured black olives
1 cup (250 mL) unpitted brined black olives
1 cup (250 mL) unpitted large green olives
2 cloves garlic, thinly sliced
1 tsp (5 mL) hot pepper flakes
1 tbsp (15 mL) fresh sage leaves, thinly sliced


1. Slice chorizo into thin rounds; set aside.
2. Thinly slice orange into half-moon shapes; set aside.
3. In large skillet, heat olive oil over medium heat; cook chorizo for 1 minute.
4. 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.
5. Stir in sage and orange; cook until orange starts to break down, about
two minutes. Remove from heat; cover and let stand for 10 minutes. Serve warm. 



  1. I am not at all an olive person, they are the one food I really don't like. But I had to comment because this almost (key word!) want to like them! What a colorful dish! Also, this post is well put together, thought you should know. :)


Thanks for reading and taking a moment to share your thoughts! Reading your comments makes me jolly :)