Warm Olives with Citrus, Rosemary, and a Splash of Gin
recipe by: Sarah Menanix
Developed by Amanda Paa
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Ingredients
⅓cupextra virgin olive oil
3clovesgarlic, cut in half vertically
1teaspoonblack peppercorns
2tablespoonsthinly sliced citrus peels, I used lemon and mandarin oranges
Half of the leaves of one medium sprig of rosemary, about 12 leaves
3tablespoonsgin
8ouncesolives, I highly suggest Castrevalno and a few others from the olive bar, pitted is a nice bonus
INSTRUCTIONS
Add olive oil to a small saucepan. Add garlic and bring to medium hit, so garlic just barely starts to get little bubbles coming out of it. You don’t want to sauté them, you are just releasing their flavor. Stir in peppercorns, citrus peels, and rosemary and cook for two minutes at this temperature. Stir in gin and olives to coat with all the spices and oil, then turn heat down to low. Stir occasionally, letting them cook for 7-8 minutes. Turn heat off and let them sit on the burner for 10 minutes, up to 30 minutes. Serve warm. Leftovers will keep in the refrigerator one week.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.