Herb-Roasted Olives

• Recipe by Sally Sampson

Ingredients

1. 2 cups mixed green and black olives (3/4 pound)
2. 2 tablespoons extra-virgin olive oil
3. 2 garlic cloves, minced
4. 1/4 teaspoon dried oregano, crumbled
5. 1/4 teaspoon fennel seeds
6. 1/4 teaspoon crushed red pepper
7. 1/2 teaspoon kosher salt
8. 1/2 teaspoon freshly ground black pepper
9. 1 teaspoon finely grated orange zest
10. 1 tablespoon chopped flat-leaf parsley
11. 1/2 teaspoon coarsely chopped rosemary

Directions

1. 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.

Notes

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