Roasted Olives with Lemon, Garlic and Herbs
Actress Debi Mazar and her husband collaborated on Super Tuscan to showcase their favorite Italian-inspired recipes, including this roasted olives dish. Best enjoyed fresh, these roasted olives can also be covered and refrigerated for up to 5 days. Let them sit at room temperature for 30 minutes before serving.
Ingredients
- 2 Tbsp. extra virgin olive oil
- 6 3-inch sprigs fresh thyme
- 2 3-inch sprigs fresh rosemary
- 1/2 tsp. coarsely crushed fennel seeds
- 1/4 tsp. crushed red pepper
- 1 lb. olives, such as Cerignola and Castelvetrano, in assorted sizes and colors (about 3 cups)
- 1/2 lemon, cut into 1⁄4-inch-thick rounds
- 1 large clove garlic, unpeeled and crushed
Instructions
- Heat oven to 400°F. In ceramic or glass baking dish (large enough to hold olives in single layer), mix and crush oil, thyme, rosemary, fennel seeds and red pepper. Stir in olives and lemon rounds.
- Roast, stirring halfway through, until mixture is very fragrant and sizzling, about 20 minutes. During last 5 minutes, stir in garlic. Serve warm or at room temperature.
Nutrition
Calories: 190kcalCarbohydrates: 4gFat: 19gSaturated Fat: 1gSodium: 1430mg
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