4 oz smoked chorizo or other smoked sausage
Half navel orange
2 Tbsp extra-virgin olive oil
1 cup unpitted oil-cured black olives
1 cup unpitted brined black olives (such as Kalamata)
1 cup unpitted large green olives
2 cloves garlic, thinly sliced
1 tsp hot pepper flakes
1 Tbsp fresh sage leaves, thinly sliced
Slice chorizo into thin rounds; set aside.
Thinly slice orange into half-moon shapes: set aside.
In large skillet, heat olive oil over medium heat; cook chorizo for 1 minute.
Add oil-cured and brined black olives, green oilives, garlic and hot pepper flakes; cook, stirring occasionally, until warmed through and fragrant about 3 minutes.
Stir in sage and orange; cook until orange starts to break down, about 2 minutes. Remove
from heat; cover and let stand for 10 minutes. Serve warm.