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Herb-Roasted Olives
A couple of weeks ago a group of us at work decided to stop for lunch at this lovely restaurant on our way to a big meeting. I made conservative choices for my meal as we had several important meetings the next few days, and I couldn’t afford to be sick. The rest of the group ordered these roasted olives that looked simply amazing, but the waitress couldn’t tell me what was in the seasoning they used so I abstained. I wanted to try them so much that I decided to recreate it myself. This is my attempt.
Note: Strain any leftover olive oil and use in salads with a squeeze of lemon. You’ll thank me.
Ingredients
1 cup of pitted, mixed olives
2 cloves garlic, smashed and peeled
1 teaspoon Italian seasoning
½ teaspoon fennel seeds
¼ teaspoon black pepper
Pinch of salt
Olive oil, about ½ to 1 cup
Directions
Preheat oven to 450 degrees.
In a small cast iron skillet, add the olives, garlic, seasonings, and add just enough olive oil to cover the olives about halfway. Give the mix a stir and make sure the olives are in a single layer.
Roast the olives for 15-20 minutes.
That’s it. Enjoy.
