This easy recipe nails it for a great party appetizer. Who doesn’t enjoy olives for a pre-dinner snack. And served with warm flatbread you’ve got a fabulous combination. The olives can be made well in advance and will keep, covered, in the refrigerator for up to six weeks.
Ever wanted to take a cooking class but just haven’t taken the time? I’m loving the classes at Sur la Table at the Streets of Southglenn. Chef-trained instructors, great recipes and they’re all easy enough to make within the two hour allotted time for each class. January found me back in the Sur la Table kitchen and the class I chose was simply called Mediterranean Flavors. As always the promise of great take-away recipes was fulfilled. My favorite from this session was this Warm Rosemary and Garlic Olives.
As much as we all love to indulge in crunchy snacks, a recipe like this will shake things up. Instead of buying standard a pre-marinated olive mix from the grocery store, make your own super-flavorful marinade that combines the sweetness of orange and the savory of rosemary. I always always grab for Mezzetta Imported Pitted Calamata Olives I was amazed at how these tender juicy olives soaked up the flavors. Serve it with plenty of warm flat bread to soak up that oil. It’s easy to make and the perfect party snack, or appetizer, for your next get-together. Divine is the first word that comes to mind for this one.
The class also included making our own flatbread, homemade Tzatziki sauce and Souvlaki chicken skewers. A fresh and lively Greek Salad and Polenta Olive Oil Cake with Orange Blossom Cream for dessert. Goodness what a lineup of incredible flavors.
Lise LeBlanc with BRC Realty was my guest and just look at what all we accomplished. Fun!
- 3 cups Kalamata olives rinsed and drained
- 1/2 cup capers rinsed and drained
- 2 tablespoons rough chopped garlic
- 2 tablespoons orange zest
- 4 sprigs fresh rosemary
- 1 cup extra-virgin olive oil
- Preheat oven to 300 degrees. Mix together the olives, capers, garlic, orange zest, rosemary and olive oil in a large mixing bowl. Transfer olive mixture to a ceramic baking dish and bake until oil is bubbling, about 30 minutes, stirring half way through. Remove from oven, and let cool to room temperature. Move rosemary springs to the side so they're not in the way for dipping or scooping.
- Serve with warm flatbread.
Warm Rosemary and Garlic Olives…They’re what’s for an Appetizer.