Warm Olives with Garlic, Chilli and Rosemary

Make warm olives with garlic, chilli and rosemary, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
15 olives, about 60 g Olives, pitted (Olives in brine, not in oil. The jar oil would double the fat before the pan is warm.)
80 g Cherry tomatoes
1 tsp (5 g) Olive oil
1 clove, about 3 g Garlic
A few slices Fresh red chilli
A sprig Fresh rosemary
A few gratings Lemon zest
Ingredient notes on the recipe page.

METHOD
1. Warm the oil in a small pan over low heat with the sliced garlic, chilli and rosemary for two minutes, until the garlic barely colours.
2. Add the olives and tomatoes and toss for two minutes, until the olives are warm through and the tomato skins wrinkle.
3. Take off the heat, grate the lemon zest over and eat warm with a fork.

Check ingredient packaging for allergen information.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/warm-olives-garlic-chilli-rosemary

AI-generated images illustrating the recipe.

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