Pickled olives with rosemary, red chili, orange and paprika – a detailed recipe for cooking. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 liter large green pitted olives
- 4 cloves of garlic
- 1 large sprig of rosemary
- 4 – 5 slices of orange with peel
- 1 tsp dried chili peppers flakes
- 1 tbsp. l smoked sweet paprika
- 2 tbsp. olive oil
Recipes with similar ingredients: olives, rosemary, chili peppers, Oranges, paprika, garlic
Recipe preparation:
- In a pan, combine the cloves of garlic, fresh rosemary, slices oranges, flakes of red chili peppers, paprika and olive oil. Place the pot on low heat.
- Slowly heat, so that the oil is saturated with the taste of spices, and the garlic has become soft. Do not fry! When the oil is warm, approximately after 5 minutes, add the olives and leave until the mixture has cooled. Serve at room temperature.
