 |
Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 12 |
|
Served warm these zesty olives make a great appetizer, perfect for a tapas party. Source: Dana McCauley Pantry Raid a recipe served in the Toronto restaurant, Pangaea. Ingredients:
1 tablespoon fruity olive oil |
2 garlic cloves, thinly sliced |
1 tablespoon fresh rosemary, coarsely chopped |
1 tablespoon dried thyme |
1/2 teaspoon hot pepper flakes |
2 cups large green olives |
2 cups kalamata olives |
1 teaspoon coarsely grated lemon peel |
Directions:
1. Over medium heat, warm oil in a large skillet.
2. Add garlic and cook, stirring often, for 3 minutes until fragrant.
3. Remove garlic and discard
4. Add rosemary, thyme and hot pepper flakes.
5. Cook, stirring often, for 2 minutes.
6. Add olives, continue to stir and cook for only 2 or 3 minutes, just until until olives are warm.
7. Stir in lemon peel.
8. Serve and enjoy!
|
|