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.

　　

Ingredients

Serves 4 to 6

　　

At home

1½ cups firm, green, pit-in olives, rinsed of brine

　　1 tsp. chile flakes

　　1 sprig rosemary

　　½ cup extra-virgin olive oil

　　

At camp

Prepared olives

　　1 large garlic clove

　　1 small orange

　　

Mix and pack

Step 1

In a leakproof container or resealable bag, combine the olives, chile flakes, rosemary, and olive oil and transfer to the refrigerator.

　　Do ahead: Kept cold, olives keep 1 week.

　　

Add the flavorings at camp

Step 2

In a small pan, add the prepared olives and set over low heat. Smash and peel the garlic, then add to the pan.

　　

Step 3

Using a sharp knife or vegetable peeler, cut the rind off the orange and add the peel to the olives, along with 2 tablespoons of the orange’s juice.

　　

Heat and serve

Step 4

Let the olives bubble gently for at least 5 minutes and up to 30 minutes. When they’re warm and the smell is glorious, remove from the heat, squeeze in a bit more orange juice, and serve.

　　Cook It Wild copyright © 2023 by Chris Nuttall-Smith. Photographs copyright © 2023 by Maya Visnyei. Illustrations Copyright © 2023 Claire McCracken. Published by Clarkson Potter, an imprint of Random House. Buy full the book from Amazon or Clarkson Potter.