So, I might have confessed last week on Facebook that I ate an entire can of olives. The truth is…I ate 2 cans of olives.
In my defense, they were smothered and cooked in fig jam and balsamic vinegar. (Not such a weirdo anymore, huh?!)
Since I’m the only one in my house who likes olives, I made this little side dish while the kids were in school and Paul had a meeting, and I figured anything left over, I’d just eat the next day.
That didn’t happen.
I ate so many out of the pan, I barely had enough to put in a bowl for pictures. That picture there ^^^? That’s a tiny bowl, my friends.
These were fantastically good.
Fig Balsamic Olives
Prep time: 10 minutes
Cook time: 10 minutes
• 1/4 cup red wine
• 2 tablespoons fig jam
• 2 teaspoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 2 (6 ounce) cans extra large black olives, well drained
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon finely grated orange zest
In a small bowl, whisk together the wine, jam, and vinegar. Set aside.
Heat the olive oil in a large sauté pan over medium heat. Add the olives and garlic; cook for 2 minutes, stirring occasionally. Add in the wine mixture; cook for 2 more minutes or until the excess liquid has cooked off.
Remove from heat and stir in the rosemary and orange zest. Serve warm.