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Rosemary and Lemon Olives
Yield: 2 cups  
6- five-inch strips lemon peel
2- eight inch fresh rosemary sprigs
teaspoon crushed red pepper flakes
1 cup Kalamata olives
1 cup Sicilian olives
1 cup extra-virgin olive oil
Place lemon peel, rosemary, and red pepper flakes in a 11 x 7-inch baking dish.
Add olives, and drizzle with olive oil.
Bake, uncovered, at 300 degrees for 40 minutes.
Cool to room temperature.
Drain olive oil and place olives in a bowl.
Reserved olive oil can be used as salad dressing.
Serve olives immediately or store covered in the refrigerator for up to 5 days.
Bring refrigerated olives to room temp, before serving
Serve and enjoy!
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