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Roasted Olives

Source of Recipe

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List of Ingredients


1 orange

2 tablespoons extra-virgin olive oil (see Note)

6 large cloves garlic, unpeeled, lightly crushed

5 or 6 fresh thyme sprigs

1 rosemary sprig

Pinch (or to taste) red pepper flakes

Black pepper, to taste

1 pint (about 2 cups) oil-cured black olives

1/2 pint (about 1 cup) Nicoise or Arbequina (green) olives (Deli dry or oil-cured olives are a better choice than canned.)

Preheat oven to 400 degrees.

Zest orange, reserving 1 tablespoon zest. Juice orange and reserve juice.

Cook olive oil and garlic cloves in ovenproof skillet over moderate heat until garlic begins to sizzle and caramelize lightly. Add thyme and rosemary sprigs and pepper flakes, and let them sizzle in the oil for about 30 seconds. Add black pepper and reserved orange juice. Add olives and stir until they are hot throughout, 2 to 3 minutes. Add reserved orange zest.

Transfer skillet to oven and bake, stirring occasionally, until olives start to soften, 5 to 8 minutes. Serve warm.

Note: If you want to serve the olives in oil for dipping bread add another few tablespoons of olive oil.

Makes 2 cups roasted olives



Recipe