Citrus Roasted Olives
1 tbsp extra virgin olive oil
6 cloves garlic, peeled and flattened
1 lemon, juiced and zest cut into thin strips
1 orange, zes cut into thin strips
1 tbsp chopped fresh rosemary
2 cups green and black olives in brine, any combination
Preheat oven to 400 F (200 C).
In an ovenprof skillet, heat olive oil over medium heat. Add garlic and saute for 1-2 minutes, just until garlic begins to turn yellow on the edges. Do not let it brown.
Add lemon zest, orange zest and rosemary to pan and stir for 30 seconds. Add olives and continue stirring for another 30 seconds.
Place skillet into prehated oven and bake 5 minutes, stirring about halfway through. Transfer olives to a bowl and add lemon juice. Cool slightly before serving.
Olives can be refrigerated in the marinade for 2 weeks. Makes 2 cups.
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