Saturday, July 31, 2010

Rosemary-Lemon Olives

This really changes the flavor of the olives and provides a great dipping oil, as well.  Delicious!

6 strips lemon peel
2 fresh rosemary sprigs
1/8 tsp. dried crushed red pepper
1 cup kalamata olives
1 cup Sicilian olives (or otheres of your choosing)
1 cup EVOO

Preheat oven to 300.  Place lemon peel, rosemary, and red pepper flakes in an 11x7 inch baking dish.  Add olives and drizzle with olive oil.  Bake, uncovered, at 300 for 40 minutes.  Serve immediately or refrigerate for up to 5 days.  Warm refrigerated olives before serving.

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