Warm Olives with Citrus, Fennel and Rosemary Recipe
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Yield:
4 to 6 servings
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Total Time:
2 hrs 15 mins
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Prep Time:
10 mins
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Cook Time:
2 hrs 5 mins
Ingredients
- 2 cups assorted good quality olives (such as nicoise, kalamata and oil cured black olives and picholine
- 4 sprigs fresh rosemary, crushed or bruised
- 2 sprigs fresh thyme
- 1/2 cup minced fresh fennel
- 1/2 teaspoon freshly grated orange peel
- 1/2 teaspoon freshly grated lemon peel
- 1/4 teaspoon red crushed pepper
- 1 cup Mazola® Corn Oil
- Salt and pepper, to taste
- 1 tablespoon minced Italian flat-leaf parsley
- 1 sprig fresh rosemary
Instructions
- Step 1) Combine olives, crushed rosemary, thyme, fennel, orange and lemon peel, red pepper, corn oil, salt and pepper in a medium saucepan over low heat. Stir occasionally for 4 to 5 minutes, or until warm.
- Step 2) Remove from heat and set aside to cool to room temperature; about 2 hours.
- Step 3) Remove herb sprigs and discard. Stir in parsley and fresh rosemary.
- Step 4) Cover and refrigerate up to 2 weeks. Rewarm prior to serving.
- Serving Suggestion: Serve as an appetizer with warm crusty artisan bread, assorted cheeses and fruits.
