Olives with Orange and Rosemary
- Level: Easy
- Total: 13 min
- Prep: 5 min
- Cook: 8 min
- Yield: 8 (1/4-cup) servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 108 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 1 grams
- Carbohydrates
- 5 grams
- Protein
- 0 grams
- Level: Easy
- Total: 13 min
- Prep: 5 min
- Cook: 8 min
- Yield: 8 (1/4-cup) servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 108 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 1 grams
- Carbohydrates
- 5 grams
- Protein
- 0 grams
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.
