| Baked Kalamata Olives |
Author: Nicole
Ingredients
- 1 cup Kalamata olives (pitted preferred)
- ½ teaspoon fruity extra-virgin olive oil
- 3 small sprigs fresh rosemary (leaves removed from stems)
- 2 tablespoons coarsely grated Parmesan cheese (see Notes)
Instructions
- Preheat the oven to 350°F.
- Lightly coat a small oven-proof baking dish with olive oil.
- Place olives in the dish in a single layer.
- Sprinkle with rosemary leaves and grated Parmesan cheese.
- Place in the oven and bake for 15 to 20 minutes until fragrant and most of the cheese is melted.
Notes
* Note that this is the kind of recipe that is easy to eyeball – use more or less an ingredient if you prefer.
* For grating this cheese, I use the coarse side of a box grater but a coarse microplane would also work. I like the cheese to be almost melted but a bit crusty. I love my Cuisipro 4 Sided Box Grater – it’s by far the best box grater I have used.
* For grating this cheese, I use the coarse side of a box grater but a coarse microplane would also work. I like the cheese to be almost melted but a bit crusty. I love my Cuisipro 4 Sided Box Grater – it’s by far the best box grater I have used.
Recipe by Riegl Palate at https://www.rieglpalate.com/baked-kalamata-olives/