Simply top mixed olives with fresh rosemary, lemon zest, and dried red pepper flakes and warm them in the oven for an easy starter.
These Warm Rosemary Olives with Lemon are olives with attitude. Warming them intensifies their already delectable flavour and takes them to new heights. Oh so good! I know they’ll partner beautifully with my Mini Cheese Balls on a Stick and Sweet and Spicy Rosemary Nuts. And yes, later on today we will wash them all down with this Citrus Pomegranate Sangria.
I think my husband, Denis, and I need to spend more time together in the car.
We’re up to Episode 9 of Serial from This American Life and I’m dying to know the outcome, although I suspect there can’t really be one. Is Adnan innocent? Was it Jay? Who is lying? I know, I know, we’re a little late in getting on board with this podcast, but we’re doing our best to catch up. The problem is we only listen to it when we’re together, and only when we’re together in the car, just so one of us doesn’t get ahead of the other.
Don’t tell me what happens. I’ll just suggest that he drive me somewhere that’s about 54 minutes from here.
Today I decided that I just had to have authentic Spanish rice to make the paella I’ve planned for tomorrow’s dinner party. And that I needed the best quality Manchego cheese that I could find for a crostini appetizer I have planned. And olives. Good ones to make these warm olives flavoured with rosemary and lemon zest. So off to Victoria we went (along with Episode 8).
Did I check to see if the specialty stores where I was headed were open?
Yes, I did. Well, some of them, anyway. First stop, The London Chef. Closed for the holidays. I can see the cloth bag of Bomba rice through the window. Next stop, Choux-Choux. Closed. Again, I can see that little cloth bag of rice I want so badly. Otavio’s in Oak Bay? Closed. A quick search on my phone led me to Charelli’s Deli. Open! It’s the tiniest shop, just crammed to the rafters with European imports and oh my, the best Spanish goat cheese we’ve ever tasted. We left with the coveted Bomba rice, three kinds of olives, the wedge of Cabra Al Romero and a commitment to return.
These are so embarassingly simply to make that no recipe is required, but here you go! Enjoy.
- 1 1/2 cups mixed olives
- 2 - 3 sprigs fresh rosemary
- sprinkling of lemon zest
- sprinkling of dried chili flakes
- a drizzle of good quality olive oil (I used a rosemary-infused olive oil)
- Spoon the olives in the center of a square of aluminum foil.
- Top with the remaining ingredients and a drizzle of olive oil.
- Fold up the foil to form a packet.
- Warm in the oven at 350F for about 10 - 15 min.