Marinated Olives with Rosemary, Red Chili, Orange and Paprika
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1133
- Total Fat
- 123
- Saturated Fat
- 17
- Carbohydrates
- 14
- Dietary Fiber
- 6
- Sugar
- 2
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 992
- Total: 35 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 5 min
Ingredients
4 garlic cloves
1 large sprig rosemary
4 to 5 slices whole orange, peel on
1 teaspoon dried red chili flakes
1 tablespoon Spanish smoked sweet paprika
2 cups extra-virgin olive oil
1 quart large green Spanish olives, unpitted
Directions
- Combine garlic cloves, fresh rosemary, orange slices, red chili flakes, paprika, and extra- virgin olive oil in a saucepan and set over low heat. Slowly warm up to infuse the oil and soften the garlic - do not let it fry. Once hot, about 5 minutes, pour in olives and steep until cool. Serve at room temperature.