WARM MARINATED OLIVES
Steps:
- Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
- Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.
WARM LEMON ROSEMARY OLIVES
Be inspired by Mediterranean tradition by serving these baked olives flavored with rosemary, lemon and red pepper - an easy appetizer recipe for entertaining.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. On large sheet of foil, place olives, rosemary, pepper flakes and grated lemon peel; drizzle with oil. Fold foil over olive mixture; pinch edges tightly to seal.
- Bake 30 minutes. Transfer mixture to serving dish. Garnish with lemon twists. Serve warm.
Nutrition Facts : Calories 45, Carbohydrate 2 g, Fat 1, Fiber 1 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 250 mg
WARM ROSEMARY OLIVES
Make and share this Warm Rosemary Olives recipe from Food.com.
Provided by dicentra
Categories European
Time 35m
Yield 30 serving(s)
Number Of Ingredients 3
Steps:
- Combine the olives, rosemary, and red pepper flakes in the center of 1 or 2 large sheets of aluminum foil.
- Fold the foil to enclose the olives in a pouch. (Recipe can made to this point 1 day ahead, Refrigerate.) Heat oven to 400º F. Bake for 30 minutes. Serve warm.
Nutrition Facts : Calories 31.3, Fat 2.9, SaturatedFat 0.4, Sodium 234.4, Carbohydrate 1.8, Fiber 0.9, Protein 0.2
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