Roasted Olives

makes about 2 cups
Roasted Olives
  • 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.

Appetizers & Sides