We Curate, You Plate.

Your cart

Your cart is empty

Castelvetrano Olives - Pistachios - Orange Zest

10-15 minutes | Serves 2-3

This recipe uses the precious and oft discarded zest from Organic Cara Caras, our favorite winter citrus, to brighten up the earthy flavors of olives and rosemary, with a hint of spice from Aleppo red pepper flakes. Enjoy as a snack, with a slice of toasted sourdough, or pair with a grain bowl, salad, or meat & seafood kit.

Adapted from Smitten Kitchen Keepers. Thanks Deb!

What you’ll receive:

  • Pistachios
  • Pitted Castelvetrano Olives
  • Prepped Spice Mix: Orange Zest, Aleppo Red Pepper Flakes, Diced Rosemary,

What you’ll need:

  • Extra Virgin Olive Oil
  • Flake Finishing Salt

Recipe instructions:

  1. Line a sheet pan with parchment or foil. Preheat your oven to 350F°. Move a rack to the upper third of your oven.
  2. Arrange the pistachios on the pan and transfer to the oven to toast until fragrant, about 10-12 minutes. Remove from heat and set aside to cool.
  3. While the pistachios cool, drain the olives and roughly chop or crush them with a wooden spoon.
  4. Roughly chop the pistachios into small pieces and add to a medium bowl with the spice mix and 2 tablespoons olive oil.
  5. Add the olives and stir to coat, adding more olive oil & salt to taste. 
  6. Enjoy solo, with toast or crackers, or alongside your meal!

An easy to assemble delectable savory snack!

Vegan
Wheat-free

Castelvetrano Olives with Pistachios & Orange Zest

Regular price $13.95
Unit price
per 

Castelvetrano Olives - Pistachios - Orange Zest

10-15 minutes | Serves 2-3

This recipe uses the precious and oft discarded zest from Organic Cara Caras, our favorite winter citrus, to brighten up the earthy flavors of olives and rosemary, with a hint of spice from Aleppo red pepper flakes. Enjoy as a snack, with a slice of toasted sourdough, or pair with a grain bowl, salad, or meat & seafood kit.

Adapted from Smitten Kitchen Keepers. Thanks Deb!

What you’ll receive:

  • Pistachios
  • Pitted Castelvetrano Olives
  • Prepped Spice Mix: Orange Zest, Aleppo Red Pepper Flakes, Diced Rosemary,

What you’ll need:

  • Extra Virgin Olive Oil
  • Flake Finishing Salt

Recipe instructions:

  1. Line a sheet pan with parchment or foil. Preheat your oven to 350F°. Move a rack to the upper third of your oven.
  2. Arrange the pistachios on the pan and transfer to the oven to toast until fragrant, about 10-12 minutes. Remove from heat and set aside to cool.
  3. While the pistachios cool, drain the olives and roughly chop or crush them with a wooden spoon.
  4. Roughly chop the pistachios into small pieces and add to a medium bowl with the spice mix and 2 tablespoons olive oil.
  5. Add the olives and stir to coat, adding more olive oil & salt to taste. 
  6. Enjoy solo, with toast or crackers, or alongside your meal!