Roasted Olives

Roasting olives elicits their briny richness and aroma. Combine different varieties as the heat will bring out their distinct characteristics.

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.

Williams-Sonoma Kitchen.