Lemon-and-Herb Roasted Olives

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Serves 10 Approx. Time: 40 minutes

Dish Photo

Ingredients

  • 1 small lemon, rinsed and dried
  • ½ cup extra virgin olive oil, divided
  • 2 cloves garlic, sliced thin
  • ½ teaspoon fennel seeds, lightly crushed
  • ½ teaspoon black peppercorns, lightly crushed
  • ¼ teaspoon dried thyme
  • ¼ teaspoon crushed red pepper
  • 2 cups green olives, such as Castelvetrano or Manzanilla, rinsed and drained
  • 2 cups black olives, such as Kalamata or Nicoise or a mix, rinsed and drained
  • 1 sprig rosemary
  • 1 bay leaf
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon kosher salt

Preparation

  1. Preheat oven to 400° F. Using a vegetable peeler, remove peel from lemon; slice into strips or pieces and set aside. Cut lemon and squeeze juice into a small bowl.
  2. Stir 3 tablespoons olive oil into lemon juice, then stir in garlic, fennel seeds, peppercorns, thyme and red pepper.
  3. Place olives on a foil lined baking pan; pour lemon mixture over olives; scatter lemon peel over the olives; add rosemary sprig and bay leaf.
  4. Roast olives 15 to 20 minutes, stirring once or twice, until heated through and aromatic.
  5. Let cool slightly, then remove to a bowl. Pour remaining olive oil over olives and lightly toss with parsley and salt.
  6. Serve warm or at room temperature; store in covered container in refrigerator. Olives will keep about 2 weeks.