Roasted Olives
SERVES 4
3 cups assorted green and black olives
2 rosemary sprigs, cut in half
1 orange, zest of, cut into long,thin strips
1/4 cup extra-virgin olive oil
1/4 teaspoon dried chili pepper flakes
salt, to taste
Preheat an oven to 400°F.
In a bowl, combine the olives, rosemary, orange zest, olive oil, chili flakes and salt and toss to coat.
Divide the olive mixture between 2 tapas pans and bake until the olives are warmed through, 7 to 10 minutes.
Serve warm or at room temperature.
SERVES 4
3 cups assorted green and black olives
2 rosemary sprigs, cut in half
1 orange, zest of, cut into long,thin strips
1/4 cup extra-virgin olive oil
1/4 teaspoon dried chili pepper flakes
salt, to taste
Preheat an oven to 400°F.
In a bowl, combine the olives, rosemary, orange zest, olive oil, chili flakes and salt and toss to coat.
Divide the olive mixture between 2 tapas pans and bake until the olives are warmed through, 7 to 10 minutes.
Serve warm or at room temperature.