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Olives with Orange and Rosemary
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3 tablespoons extra-virgin olive oil
3 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
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 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.
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Nutritional Analysis
per serving |
Calories
108 |
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Fat
11 grams |
Saturated Fat
1 gram |
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Carbohydrates
5 grams |
Fiber
0 grams |
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Protein
0 grams |
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Try our Fat & Calorie Calculator
for additional information. |
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