Roasted Olives

Name: Roasted Olives
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)

January 26, 2012

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

Preheat the oven to 400°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 © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsOlive Orange Citrus Fruit Rosemary Herbs & Spices Starter Snack Dinner Nut Free Gluten Free Dairy Free Vegan Vegetarian Easy Quick 30 Minutes or Less Roast Cookbooks

Recipe notes

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