Rosemary-Lemon Olives

Oxmoor House
The infused oil resulting from this recipe is great for dipping crusty baguette slices. For gift giving, replace the baked rosemary and lemon peel with fresh sprigs of rosemary and fresh lemon peel.
2 cups


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6 (5
2 (8
1/8 teaspoon crushed red pepper flakes
1 cup kalamata olives
1 cup Sicilian olives
1 cup extra virgin olive oil
Garnish: fresh rosemary


Prep: 4 Minutes
Cook: 40 Minutes

Place lemon peel, rosemary, and red pepper flakes in an 11" x 7" baking dish. Add olives, and drizzle with olive oil. Bake, uncovered, at 300° for 40 minutes. Cool to room temperature. Garnish, if desired, and serve immediately, or store in refrigerator up to 5 days. Bring refrigerated olives to room temperature before serving.

Created date

August 2009