Ingredients:
- 3 cups assorted green and black olives
- 2 rosemary sprigs, cut in half
- Zest of 1 orange, cut into long, thin strips
- 1⁄4 cup extra-virgin olive oil
- 1⁄4 tsp. dried chili flakes
- Salt, to taste
Directions:
Preheat an oven to 400°F.
In a bowl, combine the olives, rosemary, orange zest, olive oil, chili flakes and salt and toss to coat. Transfer the olive mixture to a small tapas pan and bake until the olives are warmed through, about 10 minutes. Serve warm or at room temperature.
Williams-Sonoma Kitchen.
Rated 5 out of
5
by
Gigi3 from
Perfect Appetizer
Fabulous, easy, unexpected. Add a little hard cheese maybe a crustini,,,,,,,and you've got the perfect appetizer. I've used all sorts of seedless olives for this recipe, always perfect.
Date published: 2012-12-05