Olives with Orange and Rosemary

2018-10-08
  • Yield : 8 (1/4-cup) servings
  • Prep Time : 5m
  • Cook Time : 8m
  • Ready In : 13m
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Nutritional Info

This information is per serving.

  • Calories

    108 calorie
  • Fat

    11 grams
  • Saturated Fat

    1 grams
  • Carbohydrate

    5 grams
  • Protein

    0 grams

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

Method

Step 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.

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