Pan-Fried Olives with Rosemary Recipe


Nutrition

Cal/Serving: 151
Daily Value: 8%
Servings: 4

Low-Carb
Sugar-Conscious, Low-Sugar, Kidney-Friendly, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat16g24%
Saturated2g11%
Carbs4g1%
Fiber2g8%
Protein1g1%
Sodium441mg18%
Calcium56mg6%
Magnesium3mg1%
Potassium11mg0%
Iron2mg12%
Zinc0mg1%
Phosphorus2mg0%
Vitamin A267IU5%
Vitamin C1mg1%
Thiamin (B1)0mg0%
Riboflavin (B2)0mg0%
Niacin (B3)0mg0%
Vitamin B60mg0%
Folic Acid (B9)1µg0%
Vitamin E2mg11%
Vitamin K6µg8%
Fatty acids, total monounsaturated11g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Pan-Fried Olives with Rosemary
Viviane Bauquet Farre

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: 4
Special 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.



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