The relatively simple recipe combines the tangy citrus fruits to the eclectic flavor of rosemary.
12 navel oranges
2 cups kumquats (10 ounces)—washed, dried and thinly sliced
1/2 cup extra-virgin olive oil
1/4 cup snipped chives
1 tablespoon rosemary leaves
2 teaspoons sugar
Salt and freshly ground pepper
Using a sharp knife, peel the oranges, lemons and limes, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl; pour off and reserve the juice for another use.
Add the kumquats, olive oil, chives, rosemary and sugar. Season with salt and pepper and serve.