Name: Herb-Roasted Olives
Total time: 25 min
Yield: MAKES 2 CUPS
Ingredients: 2 cups mixed green and black olives (3/4 pound); 2 tablespoons extra-virgin olive oil; 2 garlic cloves (minced); ¼ teaspoon dried oregano (crumbled); ¼ teaspoon fennel seeds; ¼ teaspoon crushed red pepper; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 teaspoon finely grated orange zest; 1 tablespoon chopped flat-leaf parsley; ½ teaspoon coarsely chopped rosemary

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.

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Herb-Roasted Olives

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