Roasted Olives with Lemon, Garlic and Herbs

Name: Roasted Olives with Lemon, Garlic and Herbs
Prep time: 5 min
Total time: 25 min
Yield: 3 c.
Ingredients: 2 tbsp. extra virgin olive oil; 6 3-inch sprigs fresh thyme; 2 3-inch sprigs fresh rosemary; 1/2 tsp. coarsely crushed fennel seeds; 1/4 tsp. crushed red pepper; 1 lb. olives, such as Cerignola and Castelvetrano, in assorted sizes and colors (about 3 cups); 1/2 lemon, cut into 1⁄4-inch-thick rounds; 1 large clove garlic, unpeeled and crushed

By Debi Mazar and Gabriele CorcosPublished: Oct 30, 2017

Eric Wolfinger

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Yields:

3 c.

Prep Time:

5 mins

Total Time:

25 mins

Jump to recipe

Actress Debi Mazar teamed up with her husband in Super Tuscan to share their favorite Italian-inspired dishes, including this roasted olives recipe. While best fresh, these roasted olives can be covered and refrigerated up to 5 days. Remove from refrigerator 30 minutes before serving.

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Ingredients

2 Tbsp. extra virgin olive oil
6 3-inch sprigs fresh thyme
2 3-inch sprigs fresh rosemary
1/2 tsp. coarsely crushed fennel seeds
1/4 tsp. crushed red pepper
1 lb. olives, such as Cerignola and Castelvetrano, in assorted sizes and colors (about 3 cups)
1/2 lemon, cut into 1⁄4-inch-thick rounds
1 large clove garlic, unpeeled and crushed

Directions

1. Step 1Heat oven to 400°F. In ceramic or glass baking dish (large enough to hold olives in single layer), mix and crush oil, thyme, rosemary, fennel seeds and red pepper. Stir in olives and lemon rounds.
2. Step 2Roast, stirring halfway through, until mixture is very fragrant and sizzling, about 20 minutes. During last 5 minutes, stir in garlic. Serve warm or at room temperature.

Nutritional information (per 1/2-cup serving): 190 cals, 4 g carbs, 19 g fat (1 g sat), 1,430 mg sodium.

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