Olives with Orange and Rosemary

Name: Olives with Orange and Rosemary
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H13M0.000S
Yield: 8 (1/4-cup) servings
Cuisine: european
Ingredients: 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

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Level: Easy
Total: 13 min

Prep: 5 min
Cook: 8 min

Yield: 8 (1/4-cup) servings

Level: Easy
Total: 13 min

Prep: 5 min
Cook: 8 min

Yield: 8 (1/4-cup) servings

Ingredients

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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

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 occasionally, until the garlic is golden and the zest begins to curl, about 2 minutes more. Serve warm or at room temperature.