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Marinated Olives with Rosemary and Chile

This can be made in advance and kept in the refrigerator for up to a week.  To serve, heat olives and all seasoning in a saucepan on low heat until olives are warmed through.

1 cup olive oil
1 tablespoon chopped fresh rosemary leaves
2 garlic cloves, smashed
2 strips orange zest
1 teaspoon smoked paprika
½ teaspoon dried red chile flakes
3 cups brine-cured green Spanish olives

Preparation

  • Add oil to a saucepan on medium-low heat.
  • Add rosemary, garlic, zest, paprika, and chile flakes.
  • Heat oil until it begins to shimmer (about 5 minutes).
  • Remove from heat, add olives and allow to steep for 10 minutes.

Serving

  • Transfer olives with oil and seasonings to a serving bowl.