Quick and Healthy recipe: Lemon-Rosemary Baked Olives

Posted  By Kyle J. Norton 
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.

Recipe contributed by 4 ingredients (Save time and Money) More than 400 quick, easy and delicious recipes using 4 or fewer ingredients by Kin McCosker and Rachel Berminham, the international bestseller authors. Published by Atria book. You can view its website at Simonandcschuster.com

1 pound pitted green block olives
Zest of lemon
2 springs rosemary leaves only
2 cloves garlic, thinly sliced
Preheat the oven over 400 degree F. Place olives in a baking dish and with a rolling pin, gently push down so skin splits. Mix in lemon Zest, rosemary and garlic. Bake for 15 minutes and serve warm.
Optional: Drizzle 1 tablespoon of olive oil over olives before baking.
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