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

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 * Catsrecipes Y-Group