Olives with Orange and Rosemary (Food Network Kitchens) |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 8 |
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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:
1. 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.
2. Copyright 2004 Television Food Network, G.P. All rights reserved.
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