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- Prep Time:
- 5 min
- Inactive Prep Time:
- hr min
- Cook Time:
- 8 min
- Level:
- Easy
- Serves:
- 8 (1/4-cup) servings
Ingredients
3 tablespoons extra-virgin olive oil3 cloves garlic, smashed
1 teaspoon coriander seed, crushed
1 large sprig rosemary
2 bay leaves
1/2 orange zest, peeled in long strips with a swivel peeler
Pinch red pepper flakes
12 ounces mixed olives, like kalamata, nicoise, or cerignola,
drained
Directions
Put the olive oil, garlic, coriander seed, herbs,orange zest, and pepper flakes in a medium skillet. Heat over medium-high heat swirling
the pan until the mixture is fragrant, about 3 minutes. Add the olives and cook, stirring
Copyright 2008 Television Food Network G.P., All Rights Reserved
occasionally, until the garlic is golden and the zest begins to curl, about 2 minutes more. Serve warm or at room temperature.
Copyright 2004 Television Food Network, G.P. All rights reserved.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 10/06/2008
© 2008 Scripps Networks, LLC. All Rights Reserved