Ingredients:
1 small orange
3 tablespoons Greek olive oil
1/2 small shallot, chopped
3 cups pitted olives, such as Kalamata
1 teaspoon dried oregano
Olive oil, to garnish
Instructions:
With the peel still on, cut the orange into wedges.
Cut each of the wedges into thirds so that each piece is about 1/4 – 1/2 inc
Pour the olive oil into a deep skillet and set the heat to medium.
Add the shallots and saute until soft, which should take about 3-4 minutes.
Add the orange pieces and olives and saute for about two minutes.
Sprinkle the mixture with oregano and saute for another minute.
Transfer the contents of the skillet to a serving dish.
Drizzle olive oil over the mixture and serve with slices of bread for dipping.
