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Recipe Detail Page
Warm Olives and Peppers
Winter 2004
Use black olives alone or a mixture of olives - Kalamata, sun-dried and cracked green olives are a good combination. Pit the olives if you wish. Serve them warm by reheating in the microwave or a skillet, or serve them cold. By warming them in oil, they absorb much more flavour from the marinade. You can buy already grilled peppers or do your own. This dish keeps for 4 weeks.
Serves 6 to 8
1 1/2 cups (375 mL) mixed olives
1/2 cup (125 mL) chopped, roasted red pepper
1/2 cup (125 mL) chopped, roasted yellow pepper
1/2 cup (125 mL) olive oil
2 tbsp (25 mL) slivered garlic
2 tbsp (25 mL) fresh rosemary sprigs or leaves
1 tbsp (15 mL) julienned lemon rind
1 tsp (5 mL) chili flakes, or to taste
Freshly ground black pepper to taste
1. Place all ingredients in a skillet over low heat. Warm together for 10 minutes, turning gently, keeping heat low enough that the rosemary leaves do not sizzle. Remove from heat and cool. Refrigerate covered with oil, but remove from oil to serve.
Serves 6 to 8
