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Photo: Jim Franco; Styling: Leslie Siegel Photo by: Photo: Jim Franco; Styling: Leslie Siegel

Warm Lemon-Rosemary Olives

Mixed olives are available at most groceries.

Southern Living NOVEMBER 2010

  • Yield: Makes 3 cups
  • 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.

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Warm Lemon-Rosemary Olives recipe

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