 | Directions | These have just enough zippy flavor that you might stick out your tongue and hope for more. Roll 6 rosemary leaves between your fingers so they have a long, rounded shape. Pierce the olive with a toothpick in 3 places on each side for legs. Insert 1 rosemary leaf into each hole. Insert 2 short rosemary leaves in front for the antennae. Makes 5 bugs. |
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Servings: 5 Serving Size: 1 each
|  | Ingredients | - |  | 5 Kalamata olives |
- |  | 30 long fresh rosemary leaves |
- |  | 10 short fresh rosemary leaves |
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