Herb-Roasted Olives

 


Herb-Roasted Olives

Ingredients

2 cups mixed green and black olives (3/4 pound)

2 tablespoons extra-virgin olive oil

2 garlic cloves (minced)

¼ teaspoon dried oregano (crumbled)

¼ teaspoon fennel seeds

¼ teaspoon crushed red pepper

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon finely grated orange zest

1 tablespoon chopped flat-leaf parsley

½ teaspoon coarsely chopped rosemary

Directions

Preheat the oven to 450°. On a small baking sheet, toss the olives, olive oil, garlic, oregano, fennel seeds, crushed red pepper, salt and black pepper. Roast until sizzling, about 15 minutes. Transfer the olives to a bowl and toss with the orange zest, parsley and rosemary. Serve warm or at room temperature.

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