Roasted Olives And Clementines With Rosemary And Chiles – a delicious recipe with chiles, rosemary sprigs, picholine olives, Gaeta olives, extra-virgin olive oil, clementines. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Coarsely crush chiles with back of knife. Place in medium bowl. Add rosemary, all olives, and 1/4 cup olive oil. Using vegetable peeler, remove peel of 1 clementine in strips. Using sharp knife, scrape off any pith from strips. Mix peel into olives. Cut peeled clementine in half. Squeeze clementine juice over. Cover and let marinate at least 1 hour and up to 1 day, stirring occasionally.
2
Preheat oven to 475u00b0F. Transfer olive mixture to ovenproof dish. Cut remaining 3 clementines crosswise in half and mix into olives. Drizzle remaining 1/4 cup olive oil over. Season to taste with salt and pepper. Roast until heated through and flavors blend, 15 to 20 minutes. Cool 5 to 10 minutes. Squeeze juice of roasted clementines over olives. Serve warm with crusty bread.
363
kcal
Calories
34
g
Fat
16
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 to 4 dried chiles japones or chiles de arbol, 3 fresh rosemary sprigs, 1 cup picholine olives* (5 1/2 to 6 ounces), 1 cup Gaeta olives** (5 1/2 to 6 ounces), and more.
Yes, Roasted Olives And Clementines With Rosemary And Chiles falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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