- 2 cups olives
- 1 lemon, sliced into thin rounds
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ½ teaspoon fennel seeds
- ¼ teaspoon crushed red pepper flakes
- ½ cup extra-virgin olive oil
Preheat the oven to 425°F. Toss olives, lemon, thyme, rosemary, fennel seeds and crushed red pepper flakes with extra-virgin olive oil in a medium roasting pan or baking dish. Roast the olives in the oven, stirring once or twice, until fragrant, about 20 minutes.