Roasting olives elicits their briny richness and aroma. Combine different varieties as the heat will bring out their distinct characteristics.
Prep Time
3 minutes
Cook Time
10 minutes
Servings
4
Ingredients
3 cups assorted green and black olives
2 rosemary sprigs, cut in half
Zest of 1 orange, cut into long, thin strips
1⁄4 cup extra-virgin olive oil
1⁄4 tsp. dried chili flakes
Salt, to taste
Directions
Preheat an oven to 400°F.
In a bowl, combine the olives, rosemary, orange zest, olive oil, chili flakes and salt and toss to coat. Transfer the olive mixture to a small tapas pan and bake until the olives are warmed through, about 10 minutes. Serve warm or at room temperature.
