- 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.
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