Recipes: Appetizers:
Rosemary & Orange Marinated Olives
Produced by Jennifer Frazier,
Culinary
Thymes magazine
2 cups pitted Kalamata olives
zest of 1 orange
1 sprig fresh rosemary, stemmed
2 Tblsp extra virgin olive oil
Combine all ingredients and
marinate overnight.
Wine Skinny Tip: These make fantastic nibbles
at the cocktail hour or before any Italian-themed
summer. Enjoy!
Wine Skinny Cooks oct 2001
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