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Rosemary-Lemon Olives

Prep time 4 mins
Cook time 40 mins
Yield 2 cups
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.

Ingredients

  • 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

How to Make It

  1. 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.

Christmas with Southern Living 2008