Spicy Roasted Olives
Spicy Roasted Olives
- Level: Easy
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 253
- Total Fat
- 25
- Saturated Fat
- 4
- Carbohydrates
- 8
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 501
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
- Level: Easy
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 253
- Total Fat
- 25
- Saturated Fat
- 4
- Carbohydrates
- 8
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 501
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
Ingredients
3 cups mixed green and black olives with pits
4 sprigs rosemary
1 fresh red chile, sliced thin
4 whole cloves garlic, peeled
2 tangerines
1/2 cup extra-virgin olive oil
1 tablespoon red wine vinegar
Directions
- Preheat oven to 300 degrees F.
- In a small roasting pan, mix together the olives, rosemary, chile, and garlic. Slice the tangerines in half and squeeze the juice over the olives; toss in the rinds. Pour over the olive oil and vinegar and give it a good stir. Cover with foil and bake for about 1 hour. Serve warm or at room temperature.
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