Prev Recipe Next Recipe

Recipe courtesy of Food Network Kitchen

Save Recipe Print

Total:: 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.

My Private Notes

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