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Pan-Fried Olives with Rosemary Recipe
Jan 15, 2013 @ 4:17 PM
Posted by
Daily Value: 11%
Servings: 4
Low-Carb
Vegan, Vegetarian, Dairy-Free, Low-Sugar, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 229Daily Value: 11%
Servings: 4
Low-Carb
Vegan, Vegetarian, Dairy-Free, Low-Sugar, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 24g | 38% |
| Saturated | 3g | 17% |
| Carbs | 4g | 1% |
| Fiber | 2g | 8% |
| Protein | 1g | 1% |
| Sodium | 442mg | 18% |
| Calcium | 56mg | 6% |
| Magnesium | 3mg | 1% |
| Potassium | 11mg | 0% |
| Iron | 2mg | 12% |
| Zinc | 0mg | 1% |
| Vitamin A | 267IU | 5% |
| Vitamin C | 1mg | 1% |
| Thiamin (B1) | 0mg | 0% |
| Riboflavin (B2) | 0mg | 0% |
| Niacin (B3) | 0mg | 0% |
| Vitamin B6 | 0mg | 0% |
| Folic Acid (B9) | 1µg | 0% |
| Vitamin E | 4mg | 18% |
| Vitamin K | 12µg | 15% |
| Fatty acids, total monounsaturated | 18g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
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Olives — those supremely flavorful little packages — have become a standby in most households. Indeed, a bowl of olives is the finger food of choice at dinner parties. Olives are now so common, it's easy to take those gems for granted.
So, it's no surprise that a bowl of olives is always on my coffee table whenever friends come over for dinner. But since I always like to coax a bit more flavor out of things, I want my bowl of olives to bring some excitement — and even a little surprise — to my guests.
This recipe certainly fulfills both objectives. Biting into these meaty, warm olives is such an unexpected sensation that everyone always stops in their tracks and marvels. The olives turn out to be mellower when warmed and their flesh literally melts in your mouth. Meanwhile, the pan-fried rosemary contributes its irresistible herbal-pungency to make the whole experience quite delightful.
So here's to the olive and to the endless pleasure it gives us all!
See all rosemary recipes.
INGREDIENTS
- 2 cups Greek, Cerignola, Alfonso, or other meaty black olives
- 1/3 cup extra-virgin olive oil
- 2 tablespoons coarsely chopped rosemary
DIRECTIONS
Drain the olives and pat dry with a paper towel. (If the olives have been stored in oil, just drain them; there's no need to pat them dry.) Heat half of the olive oil in a large, heavy-bottomed frying pan over medium-high heat. Add the rosemary and olives, and sauté until the rosemary becomes dark green and crisp, stirring occasionally, for 3-4 minutes. Transfer to a bowl and let cool for 5 minutes. Add the remaining the olive oil. Toss well and serve warm.
Recipe Details
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Servings: 4Special Designations: Vegan, Vegetarian
Notes and Substitutions:
Note: Keep refrigerated up to 1 week. Bring to room temperature before serving or reheat for 1-2 minutes over medium-high heat.
