No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasted Olives

  • yield: Makes about 2 cups
Photography: Tim Evan Cook

Ingredients

  • 2 cups assorted brine-cured olives, rinsed
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon crushed red pepper, flakes
  • Pinch of freshly ground black pepper
  • 2 bay leaves
  • 3 rosemary sprigs
  • 4 orange zest (4 inches each)

Directions

  1. Step 1

    Preheat oven to 400 degrees. Stir all ingredients in an 8-inch square baking dish. Cover with foil; bake until fragrant and heated through, 20 to 30 minutes. Serve warm.

Source
Martha Stewart Living, September 2005