Rosemary Olives

Rosemary Olives

1 pint mixed olives (2 cups) 1/4 cup olive oil 3 sprigs fresh rosemary leaves, picked

In a pan over low heat, combine the olives, oil and rosemary leaves. Warm until heated through, about 7 minutes. Serve warm or at room temperature, alongside a bowl of store bought spiced nuts. You can make the olives early in the day and leave them at room temperature for up to several hours. Source: Real Simple

Contributed by :

 * Catsrecipes Y-Group