Citrus-Spiced Mixed Olives

Glossy, plump and gorgeous, our Citrus-Spiced Mixed Olives are primo party starters. Toss 'em together, then leave them out while you mingle with your guests. From the Great Big Food Show
  • Level: Easy
  • Total: 19 min
  • Prep: 10 min
  • Cook: 9 min
  • Yield: 2 cups
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3 tablespoons olive oil

2 cloves garlic, smashed

1 1/2 teaspoons crushed red pepper

1 large sprig fresh rosemary, 2 bay leaves, or both

Zest of 1 orange, peeled in long strips with a vegetable peeler

Zest of 1 lemon, peeled in long strips with a vegetable peeler

12 ounces mixed olives, such as kalamata, nicoise, or cerignola, drained

1/2 teaspoon kosher salt

Freshly ground black pepper


  1. Put the olive oil, garlic, red pepper, herbs, and citrus zests in a medium skillet. Heat over medium-high heat, swirling the pan until the mixture is fragrant, 3 to 4 minutes. Add the olives, salt, and pepper and cook, stirring occasionally, until the garlic is golden and the zest begins to curl, about 5 minutes more. Discard and remove bay leaves, if using. Serve warm or at room temperature.
  2. Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
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