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28-10-2003, 11:49 AM
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Olives with Fresh Rosemary and Orange
Olives with Fresh Rosemary and Orange - Amanda Grant
250g (9oz) mixed black and green olives, with pits 2 thick strips orange zest 3-4 sprigs fresh rosemary handful of fresh flat leaf parsley roughly chopped 1 garlic clove, sliced 3 tbsp extra virgin olive oil. Mix all the ingredients together in a serving bowl and leave to marinate for at least one hour. Remove the rosemary sprigs and orange zest and serve in a bowl at room temperature. 
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