1 lb Kalamata olives
1 cup olive oil
Several sprigs of rosemary
Pinch of red pepper flakes
1/2 tsp lemon zest
Rinse, drain, and olives dry, then combine all ingredients in a saucepan and heat just until warm.
Let sit at
room temperature for 6 hours. Store in plastic container with tight lid. When ready to
serve, discard any rosemary that has turned brown and
replenish with fresh sprigs. Reheat the olives to serve.
Note: We frequently double this recipe because it keeps indefinitely. These must be reheated prior to serving for best taste.
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