Wednesday, October 13, 2010

Taken from Whole Foods Market Site


Marinated Olives with Rosemary and Orange Peel

Marinated Olives with Rosemary and Orange Peel

Makes 1 pint

This recipe can easily be doubled or tripled to fill as many pint jars as needed. Store them in the refrigerator for up to 2 weeks.


2 (5.3-ounce) jars black or green olives, with pits (scant 2 cups)
1 large sprig rosemary, cut into 2-inch pieces
Zest of 1/2 orange, removed in thin strips
1/2 teaspoon crushed red pepper flakes
Extra-virgin olive oil


In a large bowl, toss together olives, rosemary, zest and pepper flakes, and then pack mixture into a 1-pint glass jar. Pour in enough oil to just cover the olives (about 1/2 cup), and then seal tightly and chill for 1 to 3 days before eating.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.

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