Directions
Preheat oven to 400°F. Grate the zest of one orange, remove the zest of the second orange with a vegetable peeler and then juice both oranges in a small bowl. Set side. In a medium baking dish, toss together the olives, olive oil, two sprigs of rosemary, thyme, the zest peels, orange juice, garlic and crushed red pepper. Bake, making sure to toss every 10 minutes, until olives are slightly shriveled, about 30 minutes. While olives are still hot, add remaining rosemary. Sprinkle orange zest over top and serve.
Lidia’s Roasted Olives with Orange & Rosemary
Prep: 5 min Cook: 30 min Servings: 1-4
Make a nice little appetizer for your next party with these roasted olives. The sweetness of the oranges, the earthiness of the rosemary and the meaty flavor from the olives, balance each other beautifully.
Ingredients
- 1 jar Cento Imported Pitted Castelvetrano Olives (11.6 oz)
- 2 Orange
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 3 sprigs Fresh Rosemary, divided
- 2 sprigs Fresh Thyme
- 3 cloves Bellino Whole Garlic Cloves, thinly sliced
- Cento Crushed Red Pepper, to taste
- ¼ tsp Fennel Powder
Directions
- Preheat oven to 400°F. Grate the zest of one orange, remove the zest of the second orange with a vegetable peeler and then juice both oranges in a small bowl. Set side. In a medium baking dish, toss together the olives, olive oil, two sprigs of rosemary, thyme, the zest peels, orange juice, garlic and crushed red pepper. Bake, making sure to toss every 10 minutes, until olives are slightly shriveled, about 30 minutes. While olives are still hot, add remaining rosemary. Sprinkle orange zest over top and serve.
