Oven-RoastedĀ Olives

December 30, 2009
0 Ratings
  • Serves 6-8
Author Notes

Hardly a recipe, this is an absolutely superb appetizer for a dinner party that involves marginal work and no advance preparation. Heating the olives amplifies their flavor, and the little chips of roasted garlic and crispy herbs give added oomph. —Rivka

  • 2 pounds mixed olives (I like picholine, kalamata, and manzanilla)
  • 2 sprigs thyme
  • 2 cloves garlic, sliced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 a lemon
  • good olive oil
In This Recipe
  1. Preheat oven to 350 degrees. Slice lemon in half lengthwise, and then slice the half you're using into half-rings.
  2. In a medium mixing bowl, combine all ingredients except oil. Stir to combine. Distribute evenly on a rimmed baking sheet, and drizzle with a couple tablespoons of the olive oil.
  3. Bake for 15 minutes, until garlic is golden and olives are bursting. Transfer to a bowl and serve immediately.

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