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Herb-Roasted Olives
© Edward Pond

Herb-Roasted Olives

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  • ACTIVE: 10 MIN
  • TOTAL TIME: 25 MIN
  • SERVINGS: MAKES 2 CUPS
  • •FAST
  • •HEALTHY
  • •MAKE-AHEAD
  • •VEGETARIAN

  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
  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.