December 17, 2011

Roasted Olives

Do you like olives?  I don't. Well I thought I didn't until I tried these roasted olives at Williams Sonoma.  A friend and I went to a class/dinner at Williams Sonoma, we had the olives as an appetizer.  My friend and I both thought we didn't like olives, until I was brave and ate one.  I told her they don't taste like olives, you should try one.  She said you are right.  They are delicious!  Roasting the olives enhances the brininess of the olives, then with the addition of rosemary, orange zest, and pepper flakes it is a dangerously, delicious combination. 

Roasted Olives

3 cups assorted black and green olives
2 rosemary sprigs, cut in half
Zest of 1 orange, cut into long, thin strips
1/4 cup extra-virgin olive oil
1/4 teaspoon dried chili flakes
Salt, to taste

Preheat oven to 400 degrees.

In a bowl, combine olives, rosemary, orange zest, olive oil, chili flakes and salt, toss to coat.  Transfer the olive mixture to a small tapas pan and bake until the olives are warmed through, about 10 minutes.  Serve warm or at room temperature.

Serves 4

Hat Tip - Williams-Sonoma

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