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Roasted Olives

Recipe information

  • Yield

    makes about 2 cups

Ingredients

2 cups assorted brine-cured olives, rinsed
1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
Pinch of freshly ground black pepper
2 bay leaves
3 rosemary sprigs
4 strips orange zest (4 inches each)

Preparation

  1. Preheat the oven to 400Ā°F. Stir all the ingredients in an 8-inch-square baking dish. Cover with foil; bake until fragrant and heated through, 20 to 30 minutes. Serve warm.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright Ā© 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsOliveOrangeCitrusFruitRosemaryHerbs & SpicesStarterSnackDinnerNut FreeGluten FreeDairy FreeVeganVegetarianEasyQuick30 Minutes or LessRoastCookbooks
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