Recipe: Roasted Olives with Citrus and Herbs

Roasted Olives with Citrus and Herbs

Olives are an old party standby but if you want something truly memorable, try roasting them in the oven. Heat deepens the flavor, and when you add citrus and herbs, the result is an irresistibly aromatic appetizer. For best results use an assortment of good quality green, black and purple olives, which creates visual interest and complexity of flavor. And don't toss the leftover, infused olive oil; it's fantastic in a vinaigrette or as a dipping sauce for bread.

Roasted Olives with Citrus and Herbs
Serves 6-8

2 cups mixed olives
1 small orange, thinly sliced
1/2 lemon, thinly sliced
1/4 cup extra-virgin olive oil
1 tablespoon sherry vinegar
2 garlic cloves, peeled and smashed
2 thyme sprigs
1 bay leaf
1 rosemary sprig
1 teaspoon Aleppo pepper (can substitute 1/2 teaspoon crushed red pepper)
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper

Preheat the oven to 400°F.

Toss all the ingredients together in a bowl. Transfer to a small baking dish and roast for 20 minutes, stirring once or twice.

Serve warm or at room temperature.

About the Author

Emily Han (formerly Emily Ho) is a writer, recipe developer and educator on topics such as seasonal food, food preservation, wild food, and herbalism. She is author of Wild Drinks and Cocktails (Fall 2015) and founder of LA Food Swap.
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