Served warm these zesty olives make a great appetizer, perfect for a tapas party.
Source: Dana McCauley “Pantry Raid” a recipe served in the Toronto restaurant, Pangaea.
Ingredients: [‘olive oil’, ‘garlic cloves’, ‘fresh rosemary’, ‘dried thyme’, ‘hot pepper flakes’, ‘green olives’, ‘kalamata olives’, ‘lemon peel’]
Quantity of Ingredients: [“1 tablespoon fruity olive oil”,”2 garlic cloves, thinly sliced “,”1 tablespoon fresh rosemary, coarsely chopped “,”1 tablespoon dried thyme”,”1/2 teaspoon hot pepper flakes”,”2 cups large green olives”,”2 cups kalamata olives”,”1 teaspoon coarsely grated lemon peel”]
Number of Servings: 12
Steps: [‘Over medium heat, warm oil in a large skillet.’, ‘Add garlic and cook, stirring often, for 3 minutes until fragrant.’, ‘Remove garlic and discard’, ‘Add rosemary, thyme and hot pepper flakes.’, ‘Cook, stirring often, for 2 minutes.’, ‘Add olives, continue to stir and cook for only 2 or 3 minutes, just until until olives are warm.’, ‘Stir in lemon peel.’, ‘Serve and enjoy!’]