Herb-Roasted Olives

Name: Herb-Roasted Olives
Ingredients: 2 cups mixed green and black olives (3/4 pound); 2 tablespoons extra-virgin olive oil; 2 garlic cloves, minced; 1/4 teaspoon dried oregano, crumbled; 1/4 teaspoon fennel seeds; 1/4 teaspoon crushed red pepper; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon finely grated orange zest; 1 tablespoon chopped flat-leaf parsley; 1/2 teaspoon coarsely chopped rosemary

11 ingredients

5 steps

Ingredients

2 cups mixed green and black olives (3/4 pound)
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon fennel seeds
1/4 teaspoon crushed red pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon finely grated orange zest
1 tablespoon chopped flat-leaf parsley
1/2 teaspoon coarsely chopped rosemary

Directions

1

Preheat the oven to 450.
2

On a small baking sheet, toss the olives, olive oil, garlic, oregano, fennel seeds, crushed red pepper, salt and black pepper.
3

Roast until sizzling, about 15 minutes.
4

Transfer the olives to a bowl and toss with the orange zest, parsley and rosemary.
5

Serve warm or at room temperature.