Turn a couple jars of olives into this fresh and easy appetizer to set out for nibbles and noshes. We love Kalamatas and buttery Castlevetrano olives.

Source: Midwest Living

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Recipe Summary

hands-on:
5 mins
total:
1 hr 30 mins
Yield:
2 to 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice two of the unpeeled clementines into rounds; cut rounds into quarters. Juice the remaining clementine.

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  • In a medium saucepan, heat olive oil and garlic over low until warm, about 3 minutes. Stir in olives, rosemary, crushed red pepper and clementine quarters. Bring to a simmer over medium; simmer 5 minutes. Remove from heat. Stir in clementine juice.

  • Let stand at least 1 hour. Store, covered, in refrigerator up to 2 weeks. Bring to room temperature; drain before serving.

Nutrition Facts

72 calories; total fat 7g; saturated fatg; polyunsaturated fatg; monounsaturated fat 5g; cholesterolmg; sodium 272mg; potassium 2mg; carbohydrates 3g; fiberg; sugarg; proteing; trans fatty acidg; vitamin aIU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folatemcg; calciummg; ironmg.

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