The snack edit 747

Warm Olives with Garlic, Chilli and Rosemary

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

1 serving · 7 ingredients · 3 steps

Download all 6 slides

1080 × 1350 PNGs + the full recipe and a caption

Download caption separately

Warm Olives with Garlic, Chilli and Rosemary, plated and ready to serve. — The finished recipe. Warm Olives with Garlic, Chilli and Rosemary

Ingredients 1 to 6 for warm olives with garlic, chilli and rosemary arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 7 for warm olives with garlic, chilli and rosemary arranged separately on a dark worktop. — Ingredients 7 to 7. A few gratings Lemon zest

Warm Olives with Garlic, Chilli and Rosemary, preparation step 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. — Step 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.

Warm Olives with Garlic, Chilli and Rosemary, preparation step 2: Add the olives and tomatoes and toss for two minutes, until the olives are warm through and the tomato skins wrinkle. — Step 2. Add the olives and tomatoes and toss for two minutes, until the olives are warm through and the tomato skins wrinkle.

The finished warm olives with garlic, chilli and rosemary. — Step 3. Take off the heat, grate the lemon zest over and eat warm with a fork.

01 / 06

Swipe or scroll through the recipe

01 ↓02 ↓03 ↓04 ↓05 ↓06 ↓