Monday, August 22, 2011

Roasted Olives

Here's something you probably never thought of roasting, but turns out are super delicious. I found this recipe on Food Network. It said to use the olives with pits, but that is just stupid. No one likes to eat olives and then have to spit out the pits, especially at a party, which is what I made this recipe for.

3 cups mixed green and black olives
dried oregano
Thyme, chopped
4 whole cloves garlic, peeled
2 lemons
1/2 cup extra-virgin olive oil
1 tablespoon red wine vinegar

Preheat oven to 300 degrees F.

In a small roasting pan, mix together the olives, herbs, and garlic. Slice the lemons 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.

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