Rosemary-Lemon Olives

Name: Rosemary-Lemon Olives
Prep time: 4 min
Cook time: 40 min
Total time: 44 min
Yield: 2 cups
Ingredients: 6 (5; 2 (8; ⅛ teaspoon crushed red pepper flakes; 1 cup kalamata olives; 1 cup Sicilian olives; 1 cup extra virgin olive oil; Garnish: fresh rosemary

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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.

Recipe by Oxmoor House May 2008

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Recipe Summary

prep:

4 mins

cook:

40 mins

total:

44 mins

Yield:

2 cups

Ingredients

6 (5
2 (8
⅛ teaspoon crushed red pepper flakes
1 cup kalamata olives
1 cup Sicilian olives
1 cup extra virgin olive oil
Garnish: fresh rosemary

Directions

Step 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.

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Christmas with Southern Living 2008

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Rosemary-Lemon Olives

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Rosemary-Lemon Olives

Gallery

Recipe Summary

Ingredients

Directions

Source

Reviews

All Reviews for Rosemary-Lemon Olives