Warm Olives with Garlic, Chilli and Rosemary
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Warm olives taste of more than cold ones. Same 136 kcal, and the teaspoon of oil in the pan is counted.
Fifteen olives is 60 g. They are 12.5% fat, so the olives alone are about 7.5 g of fat before the oil, so this is a small bowl and not a big one.

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