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Recipe Summary

Yield: Makes about 2 cups

Ingredients

Ingredient Checklist

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 strips orange zest (4 inches each)

Gallery

Recipe Summary

Yield: Makes about 2 cups

Recipe Summary

Yield: Makes about 2 cups

Recipe Summary

Yield: Makes about 2 cups

Yield: Makes about 2 cups

Makes about 2 cups

Ingredients

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 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.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Roasted Olives

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Roasted Olives

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest