Warm Lemon-Rosemary Olives

  • psfreeman Posted: 01/21/12
    Worthy of a Special Occasion

    I made this because I needed something to take to a gathering, and I just happened to have all the ingredients. I used black and green olives. The black olives are better: milder and really absorbed the lemon and rosemary flavors. I felt the green olives were a little strong. The recipe was so easy and did not take long to cook. I will definitely make this again.

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