If you need an easy nosh for a party, these herb-roasted olives are an elegant, simple hors d'oeuvre that everyone will appreciate having to snack on.
More Fast Hors d'Oeuvres
2 cups mixed green and black olives (3/4 pound)
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon fennel seeds
1/4 teaspoon crushed red pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon finely grated orange zest
1 tablespoon chopped flat-leaf parsley
1/2 teaspoon coarsely chopped rosemary
How to Make It
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.
Per 1/2 cup 211 calories, 22.6 gm total fat, 1.0 gm saturated fat, 4 gm carb.
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