Warmrosemaryolives Recipes

WARM MARINATED OLIVES

Warm Marinated Olives image

Provided by Ina Garten

Time 20m

Yield 10 servings

Number Of Ingredients 10

Ingredients

2 cups large green olives with pits, such as Cerignola (11 ounces)
2 cups large black olives with pits, such as Kalamata (11 ounces)
Zest of 1 orange, peeled in large strips
4 large garlic cloves, smashed
2 teaspoons whole fennel seeds
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2/3 cup good olive oil
4 sprigs fresh thyme

Steps:

Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

ROSEMARY ROASTED POTATOES

Rosemary Roasted Potatoes image

Here are all the best rosemary recipes to use this fresh herb! The evergreen flavor is perfect for adding flavor to potatoes, breads, dips and more.

Provided by Sonja Overhiser

Categories Side Dish

Time 45m

Number Of Ingredients 7

Ingredients

2 pounds red potatoes
2 tablespoons chopped fresh rosemary (or 1 tablespoon dried), plus more to garnish
1/2 large lemon
2 tablespoons olive oil
1/2 teaspoon garlic powder
1 teaspoon kosher salt
Fresh ground black pepper

Steps:

Preheat the oven to 450 degrees Fahrenheit.
Wash the potatoes, then dice them into 1/2 to 3/4 inch cubes. Finely chop the rosemary. Thinly slice the half lemon.
In a large bowl, stir together potatoes, olive oil, garlic powder, kosher salt, and several grinds of fresh ground black pepper.
Line a baking sheet with parchment paper or aluminum foil. Spread the potatoes in an even layer on the sheet. Top with the lemon slices and sprinkle with rosemary. Roast for about 30 to 40 minutes, until potatoes are cooked through and browned, stirring once (the exact timing depends on how thick the pieces are). If desired, garnish with another 1 tablespoon finely chopped rosemary.

WARM LEMON ROSEMARY OLIVES

Warm Lemon Rosemary Olives image

Be inspired by Mediterranean tradition by serving these baked olives flavored with rosemary, lemon and red pepper - an easy appetizer recipe for entertaining.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 35m

Yield 12

Number Of Ingredients 6

Ingredients

3 cups mixed olives
2 sprigs fresh rosemary
1 teaspoon crushed red pepper flakes
1 teaspoon grated lemon peel
1 teaspoon olive oil
Lemon twists, if desired

Steps:

Heat oven to 400°F. On large sheet of foil, place olives, rosemary, pepper flakes and grated lemon peel; drizzle with oil. Fold foil over olive mixture; pinch edges tightly to seal.
Bake 30 minutes. Transfer mixture to serving dish. Garnish with lemon twists. Serve warm.

Nutrition Facts : Calories 45, Carbohydrate 2 g, Fat 1, Fiber 1 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 250 mg

ROSEMARY GARLIC INFUSED OLIVE OIL

Rosemary Garlic Infused Olive Oil image

Oil infusions make delicious cooking a snap! Add infused oils in place of plain oils for cooking or drizzle over salad.

Provided by Krystal

Categories 100+ Everyday Cooking Recipes

Time P7DT5m

Yield 24

Number Of Ingredients 3

Ingredients

3 sprigs fresh rosemary, hung up until dried, or more to taste
2 cloves garlic, or more to taste
1 ½ cups extra-virgin olive oil

Steps:

Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.

Nutrition Facts : Calories 126.5 calories, Carbohydrate 0.1 g, Fat 14 g, SaturatedFat 2 g, Sodium 0.1 mg

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