Charred Green Olive and Crispy Garlic Oil Orzo

Name: Charred Green Olive and Crispy Garlic Oil Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 6 cloves (30 g) garlic cloves, thinly sliced, thinly sliced (about 1/8 inch); ½ cup (120 ml) extra virgin olive oil; 1 lemon (6 g) lemon, zest, finely grated or microplaned; 4 sprigs (5 g) fresh thyme sprigs; ¼ teaspoon (½ g) dried red pepper flakes; 1½ cups (270 g) orzo pasta; 3 cups (720 ml) vegetable or chicken broth; 1 cup (150 g) pitted brined green olives, halved, pitted and halved; kosher salt, to taste; freshly ground black pepper, to taste; 3 tablespoons (12 g) fresh flat-leaf parsley, chopped, finely chopped (optional)

From the MyKitchenBank Kitchen

Small rice-shaped pasta toasted until golden and nutty, then simmered with broth and finished with brined green olives, crispy garlic chips, and vibrant garlic oil infused with fresh herbs. A boldly flavored Mediterranean side dish that works alongside grilled fish, roasted chicken, or lamb.

Prep: 10 min
Cook: 20 min
Wait: 5 min
Total: 35 min
Makes: 4 servings (about 1 cup each)

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Steps

Before you start

Have all ingredients measured and ready before you start—the garlic oil must be prepared first and cooled slightly
Use good-quality brined green olives (Castelvetrano, picholine, or Greek varieties work well)
Have 3 cups broth at a simmer on a back burner

1
Make crispy garlic oil
- Pour the olive oil into a small saucepan.
- Add the thinly sliced garlic and set over medium heat.
- Stir occasionally as the garlic slowly turns golden and begins to crisp, about 5–6 minutes.
- Watch carefully—garlic burns quickly.
- When the slices are deep golden brown and very fragrant, remove from heat and immediately stir in the lemon zest, thyme sprigs, and red pepper flakes.
- Set the pan aside to cool for 5 minutes, then pour the oil and all solids into a bowl.
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Ready when: Garlic slices are deep golden brown and very fragrant, oil is fragrant and cooled
Tip: Remove from heat slightly before the garlic looks fully done—it continues to cook in the hot oil and can quickly turn bitter
2
Toast the orzo
- While the garlic oil cools, heat the large skillet over medium-high heat for 1 minute until hot.
- Add the orzo pasta (do not use any oil yet) and stir constantly with a wooden spoon for 4–5 minutes until the pasta is golden brown and fragrant, with some pieces deeply caramelized.
- You'll hear a gentle crackling sound.
- Be generous with stirring to prevent sticking and ensure even browning.
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Ready when: Orzo is golden brown with deep caramelized edges, very fragrant
Tip: Keep stirring so the pasta toasts evenly and doesn't stick to the bottom
3
Add broth and simmer
- Pour the warm broth (or room-temperature broth if your skillet is very hot) into the skillet with the toasted orzo.
- Stir to combine and bring to a simmer over medium heat.
- Reduce heat to medium-low and simmer uncovered for about 12–14 minutes, stirring every 2–3 minutes, until most of the liquid is absorbed and the orzo is tender but still has a slight bite to it.
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Ready when: Most broth is absorbed, orzo is tender but still has a slight al dente bite, liquid has evaporated
Tip: Stir occasionally so the pasta cooks evenly and doesn't stick
4
Fold in olives and oil
- When the orzo is nearly tender and most liquid has been absorbed, remove from heat.
- Fold in the halved green olives and 3 tablespoons of the cooled garlic oil (reserve the rest for drizzling).
- The residual heat will warm the olives.
- Toss gently to combine, making sure to distribute the garlic chips and oil throughout.
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Ready when: Olives are evenly distributed, garlic oil is well combined
Tip: Fold gently rather than stirring aggressively to keep the toasted texture intact
5
Season and finish
- Taste the orzo and season with kosher salt and freshly ground black pepper to your liking.
- Keep in mind the olives and garlic oil already provide saltiness.
- Divide among serving bowls and drizzle each portion with the remaining garlic oil and the crispy garlic pieces.
- Top with fresh parsley if using.
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Ready when: Seasoning is balanced, plating is complete
Tip: Save some of the crispy garlic chips for the top to preserve their texture

Good to know

Tips

For the most flavor, use quality brined green olives—avoid canned pitted olives, which are often bland and mushy
The key to great texture is toasting the orzo dry in the skillet before adding broth; this creates a nutty, slightly crispy base
If your broth is cold, warm it in a saucepan first to prevent the skillet temperature from dropping too much and extending cooking time
This dish pairs beautifully with grilled white fish, roasted lamb shoulder, or herb-crusted chicken

Make ahead

The garlic oil can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Reheat gently before serving, or let it come to room temperature. The orzo itself is best served within an hour of cooking, while the pasta still has texture, though leftovers will keep for up to 3 days.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of broth or water to restore moisture. Do not freeze as the pasta texture will deteriorate. The garlic oil (without the warm orzo) can be frozen in an ice cube tray for up to 2 months.

Substitutions

pitted brined green olives, halved → Kalamata olives or a mix of green and black olives. Use the same weight; adjust salt to taste as kalamata olives are often less salty than green brined varieties
fresh thyme sprigs → Fresh rosemary sprigs or dried Italian seasoning (1 teaspoon). Rosemary has a stronger flavor; use half the amount. Dried herbs are less potent, so you may want slightly more
vegetable or chicken broth → Chicken broth or seafood broth. Any savory broth will work; use the same quantity
extra virgin olive oil → High-quality light olive oil or grapeseed oil. Use if you prefer a less peppery flavor; the garlic and herb infusion will still develop