Roasted Olives Recipes

LINDSAY ROASTED OLIVES

Steps:

• Heat oven to 425 degrees F. In a medium bowl, combine all ingredients; mix well. Transfer mixture to a 15x10-inch jelly roll pan. Bake 15 to 20 minutes or until the tomatoes have shriveled and browned lightly. Cool on the pan. Transfer to a shallow bowl. Serve at room temperature with toasted baguette slices or crackers.

SPICY ROASTED OLIVES

Steps:

• Preheat oven to 300 degrees F.
• In a small roasting pan, mix together the olives, rosemary, chile, and garlic. Slice the tangerines in half and squeeze the juice over the olives; toss in the rinds. Pour over the olive oil and vinegar and give it a good stir. Cover with foil and bake for about 1 hour. Serve warm or at room temperature.

ROASTED OLIVES

Steps:

• 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.

ROASTED OLIVES

Steps:

• Preheat an oven to 400°F.
• In a bowl, combine the olives, rosemary, orange zest, olive oil, chili flakes and salt and toss to coat.
• Divide the olive mixture between 2 tapas pans and bake until the olives are warmed through, 7 to 10 minutes.
• Serve warm or at room temperature.