Food & Cooking Recipes Appetizers Roasted Olives Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 cups Serve warmed olives as pre-dinner bites along with artisanal cheeses. Ingredients 2 cups assorted brine-cured olives, rinsed ¼ cup extra-virgin olive oil ¼ teaspoon crushed red pepper flakes Pinch of freshly ground black pepper 2 bay leaves 3 rosemary sprigs 4 strips orange zest (4 inches each) Directions 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. Rate it Print