Olives with Orange and Rosemary

Total Time:
13 min
Prep:
5 min
Cook:
8 min

Yield:
8 (1/4-cup) servings
Level:
Easy

NUTRITION INFO
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
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.

  • Copyright 2004 Television Food Network, G.P. All rights reserved.


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