1 rustic miche bread (round loaf)
125 ml (1/2 cup) olive oil
½ grey shallot, minced
3 orange zests, cut into fine threads
3 lemon zests, cut into fine threads
250 ml whole black olives, drained*
1 stalk fresh rosemary
Flaked red pepper (to taste, optional)
1 package Nostrano Summer Salami
Rosette de Lyon Sausage, sliced
Tip: If the olives are packed in oil, keep some of it to use in the recipe as its flavour will be wonderfully enhanced by the citrus zest.
Heat the oil over medium heat and add the shallots.
Simmer the shallots for about two minutes, until they begin to color.
Reduce the heat and add the citrus zest. Let it heat up for one minute over low heat.
Add the olives, rosemary, and chili flakes.
Gently bring back to a simmer, remove from heat and cover.
Let cool and serve with slices of bread and cold cuts.
