Ricotta, Pan-Fried Black Olives, and Rosemary
Warming the olives, rosemary, and chili flakes might seems like an extra step, but it allows those aromatic essential oils to really bloom and infuse the olive oil that you’re going to spoon over...
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Cooking tools:
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- Skillet
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- Spoon
- Serving platter
Ingredients
- 4 tablespoons extra virgin olive oil
- 1⁄4 cup oil-cured black olives, pitted
- 1⁄2 teaspoon Calabrian chili flakes
- 2 small rosemary sprigs, de-stalked
- 2 tablespoons red wine vinegar
- 6 ounces fresh ricotta, drained
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