| Level: | Easy |
| Total: | 13 min |
| Prep: | 5 min |
| Cook: | 8 min |
| Yield: | 8 (1/4-cup) servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 108 calorie |
| Total Fat | 11 grams |
| Saturated Fat | 1 grams |
| Carbohydrates | 5 grams |
| Protein | 0 grams |
Reviews
Made these as an Hors D’oeuvres for Christmas Day. They were very pretty to look at and the aromatics filled the house with a wonderful aroma. Will definitely make again and again.