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Freakishly Delicious Olives, Warmed by the Fire

Olives in a saucepan over a campfire stove.
Photo by Maya Visnyei

Burbled gently with rosemary, chile flakes, and a squeeze of orange juice, these heat-and-serve olives become something else entirely. The warmth and gentle smoke of a campfire transforms them into the stone fruit they are—juicy, savory, deliriously fresh, superb with icy drinks after a long day outdoors.

Any leftover oil is solid gold for frying fish or meats or dressing vegetables.

This recipe was excerpted from ‘Cook It Wild' by Chris Nuttall-Smith, one of our top cookbooks of 2023. Buy the full book on Amazon.

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