Roasted Olives

By kathya5084

I found this on the Williams-Sonoma site and changed the ingredients and cooking time and temperature. If you can't find fresh, bulk you can substitute canned or jar olives. I have used Lindsay Olives. This is an easy flavorful appetizer.

Ingredients

• 3 cups assorted fresh green and black olives (16 to 18 ounces)
• OR
• 6 ounces black pitted olives, drained
• 6 ounces Greek Kalamata pitted olives, drained
• 4.5 ounces garlic stuffed Spanish olives, drained
• 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

Preparation

Step 1

Preheat oven to 425°F.
In a bowl, combine the olives, rosemary, orange zest, olive oil, chili flakes and toss to coat. Transfer the olive mixture to a baking dish and bake for 15 to 20 minutes. Serve warm or at room temperature with crostini or crackers.