Warm Lemon-Rosemary Olives

Warm Lemon-Rosemary Olives Recipe
Photo: Jim Franco; Styling: Leslie Siegel
Mixed olives are available at most groceries.

Yield:

Makes 3 cups

Recipe from

Recipe Time

Total: 40 Minutes

Ingredients

3 cups mixed olives
2 fresh rosemary sprigs
1 teaspoon dried crushed red pepper
1 teaspoon lemon zest
1 teaspoon olive oil
Garnishes: rosemary sprig, lemon rind strips

Preparation

1. Preheat oven to 400°. Place first 4 ingredients on a large piece of aluminum foil; drizzle with oil. Fold foil over olive mixture, and pinch edges to seal.

2. Bake at 400° for 30 minutes. Serve warm. Garnish, if desired.

Note:

November 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note