Ingredients for Warm Imported Olive Appetizer
- Kalamata Olive
- Nicoise Olive
- Extra Virgin Olive Oil
- Garlic Cloves
- Hot Chili Pepper
- Bay Leaves
- Fennel Seed
- Lemon Peel
- Fresh Thyme
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How to Make Warm Imported Olive Appetizer
- Preheat oven to 350°F (175°C).
- Rinse 1 cup of assorted olives (Gaeta, Cerignola, Arbequina, etc.) and drain them thoroughly.
- Divide the olives evenly among three small, oven-safe dishes.
- **Spicy Olives:** In the first dish, toss 1/3 cup olives with 1 tablespoon olive oil, 1/4 teaspoon crushed red pepper flakes, and a pinch of sea salt.
- **Zesty Olives:** In the second dish, toss 1/3 cup olives with 1 tablespoon olive oil, 1 tablespoon lemon zest, 1 teaspoon chopped fresh oregano, and a pinch of sea salt.
- **Zingy Olives:** In the third dish, toss 1/3 cup olives with 1 tablespoon olive oil, 1/2 teaspoon finely chopped garlic, 1/4 teaspoon black pepper, and a pinch of sea salt.
- Bake for 15-20 minutes, or until heated through and slightly softened. Do not overbake.
- Remove from oven and let cool slightly before serving. Arrange the olives on a platter for an elegant presentation.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
10g
Fat
2g
Carbs
2g
