Spicy Roasted Olives

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By Chef Irv Miller
Makes 24 pouches
  1. 4 cups Kalamata olives, Green Greek and Nicoise 
  2. 4 sprigs fresh rosemary
  3. 1 tsp crushed red chili peppers
  4. 4 whole cloves garlic, peeled
  5. 2 oranges, squeezed and zested
  6. ½ cup extra-virgin olive oil
  7. 1 tbsp. red wine vinegar
  8. 24 each 4x4 tin foil squares


  1. Preheat oven to 300 degrees.
  2. In a small mixing bowl combine the olives, rosemary, chile and garlic. 
  3. Zest the oranges then cut in half and juice.
  4. Pour over the olive oil and vinegar and give it a good stir. 
  5. Divide the olives mixture onto the foils squares and individually wrap and seal.
  6. Place on a baking pan and bake for about 1 hour 
  7. Serve warm or at room temperature.

Recipe compliments of Jackson's Steakhouse, Pensacola, Florida

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