Warm Olives and Peppers


1½ cups (375 mL) mixed olives
½ cup (125 mL) chopped roasted red pepper
½ cup (125 mL) chopped roasted yellow pepper
½ cup (125 mL) olive oil
2 tbsp (30 mL) slivered garlic
2 tbsp (30 mL) fresh rosemary leaves
1 tbsp (15 mL) julienned lemon zest
1 tsp (5 mL) red chili flakes, or to taste
Freshly ground black pepper


  1. Place all ingredients in a skillet over low heat. Warm for 10 minutes, turning gently, keeping heat low enough that the rosemary doesn’t sizzle. Remove from heat and let cool. Refrigerate covered with oil and drain before serving.


Serves 6–8



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