Active Time
10 MIN
Total Time
25 MIN
Yield
Serves : MAKES 2 CUPS
© Edward Pond

How to Make It

Step

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.

Chef's Notes

Per 1/2 cup 211 calories, 22.6 gm total fat, 1.0 gm saturated fat, 4 gm carb.

You May Like