Lemon-and-Herb Roasted Olives

Serves 10

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.