Ingredients
- ½ cup Cento Gaeta Olives, pitted
- 1 jar Cento Imported Greek Seasoned Pitted Olives (11.6 oz)
- 1 jar Cento Imported Pitted Castelvetrano Olives (11.6 oz)
- ½ Lemon, sliced
- 5-6 sprigs Fresh Rosemary Sprigs, 2 sprigs, chopped
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- Cento Ground Black Pepper, to taste
Directions
Preheat oven to 400 F. In a medium bowl, combine olives, lemons, chopped rosemary, olive oil and pepper until evenly coated. Spread along baking sheet, adding the remaining rosemary sprigs. Bake for about 20 minutes, until olives are shriveled. Serve hot or cold.
