Sep 26, 2011
Store-bought olives are turned into something special in just a matter of minutes.
3 tbsp. hot chili oil or extra virgin olive oil
1 garlic clove, cut in half or chopped
2 strips of orange peel, each about 2-inches long
2 sprigs fresh rosemary
2 cups mixed olives
Add chili oil to skillet over medium heat. Add garlic, orange peel, rosemary sprigs and let infuse into oil until fragrant, about 3 to 5 minutes. Add olives and sauté until heated through and fragrant, about 5 minutes. Serve warm or make ahead and reheat before serving.
Yield: 2 cups.