Recipe by Executive Chef Annie Cuggino
Q Restaurant & Bar

Photography by John Valls


1 quart of your favorite olives with pits

(one of my favorite combinations includes castalvatrano, kalamata, niciose and Moroccan oil cured)

1 orange both the juice and the julienned rind

1 teaspoon red Chile flakes or more to taste

1 tablespoon fresh rosemary sprigs

1/2 cup extra virgin olive oil

Fried chickpeas

Use fully cooked chickpeas (canned chickpeas will be an acceptable substitute)

Deep fry the chickpeas at 350 degrees until crispy. 2-4 minutes. Drain well before tossing with the olives.

Combine all in bowl

When ready to serve, warm the olives with their juices briefly in a sauté pan and

Toss with 2 cups of freshly fried chickpeas right before serving.