Email to Cat      

Herb-Roasted Olives

Source of Recipe


Food & Wine, January 2003






List of Ingredients



• 2 cups mixed green and black olives
  
• 2 Tbsp extra-virgin olive oil
  
• 2 cloves garlic, minced
  
• 1/4 tsp dried oregano, crumbled
  
• 1/4 tsp fennel seeds
  
• 1/4 tsp crushed red pepper
  
• 1/2 tsp kosher salt
  
• 1/2 tsp freshly ground black pepper
  
• 1 tsp finely grated orange zest
  
• 1 Tbsp chopped flat-leaf parsley
  
• 1/2 tsp coarsely chopped rosemary
  






Instructions



1. Preheat the oven to 450° F.
   
   
2. On a small baking sheet, toss the olives, olive oil, garlic, oregano, fennel seeds, crushed red pepper, salt and black pepper. Roast until sizzling, about 15 minutes.
   
   
3. Transfer the olives to a bowl, and toss with the orange zest, parsley and rosemary. Serve warm or at room temperature.
   
   Makes 2 cups.