Rosemary-Lemon Olives
Rosemary-Lemon Olives might be just the side dish you are searching for. This recipe covers 2% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, and fodmap friendly recipe has 146 calories, 1g of protein, and 16g of fat per serving. This recipe serves 4. If you have pepper flakes, kalamatan olives, garnish: rosemary, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 44 minutes.
Instructions
Place lemon peel, rosemary, and red pepper flakes in an 11" x 7" baking dish.
Add olives, and drizzle with olive oil.
Bake, uncovered, at 300 for 40 minutes. Cool to room temperature.
Garnish, if desired, and serve immediately, or store in refrigerator up to 5 days. Bring refrigerated olives to room temperature before serving.