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Roasted Olives

  • Yield: Makes about 2 cups
Roasted Olives

Photography: Tim Evan Cook

Source: Martha Stewart Living, September 2005


  • 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)


  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.

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