Rosemary-Lemon Olives
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.
Yield: 2 cups
Recipe from
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Recipe Time
Cook Time:
Prep Time:
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
Preparation
- 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.
Rosemary-Lemon Olives Recipe at a Glance
- COURSE: Appetizers, Hors d'Oeuvres
- CONVENIENCE: Entertaining, Gifts
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Gluten-Free
- PUBLICATION: Oxmoor House
More Recipes for Appetizers
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Warm Lemon-Rosemary Olives
Southern Living -
Olives + Preserved Lemon
Health -
Citrus, Fennel, and Rosemary Olives
Oxmoor House
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