Harvest Olives
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Servings: Serves 15 people as an appetizer
Wine Varietal: Sauvignon Blanc
A fitting accompaniment to her novel, Courtney has shared her recipe for Harvest Olives.
Ingredients:
3 cups olives of various sizes and colors (e.g. Arbequina, Kalamata, Manzilla, Picholine, etc.)
2 tablespoons olive oil
1 lemon, juiced and zested
3 sprigs rosemary, stripped and chopped
1/4 cup flat parsley finely chopped
Pepper to taste
Instructions:
Preheat the oven to 400 degrees. Combine all the ingredients in a bowl and mix well. Use aluminum foil to create an envelope or packet and then transfer the olive mixture to the packet and seal it. Place the packet on a baking sheet. Bake for 20 minutes and serve warm.
