Roasted Olives
Ingredients
2 cups
olives from the Olive Bar, variety of your choice
1 cup
antipasti from the Olive Bar, such as balsamic cipollini, Peppadew peppers, and marinated artichokes or mushrooms
½ cup
Kowalski's Extra Virgin Olive Oil
1
lemon, sliced and cut into quarters
4 sprigs
fresh thyme, plus more for garnish, if desired
2 sprigs
fresh rosemary, plus more for garnish, if desired
½ tsp.
whole fennel seeds
¼ tsp.
crushed red pepper flakes
Directions
Combine all ingredients in a mixing bowl; toss to coat evenly with oil and seasonings. Pour mixture onto a parchment-covered baking pan; roast at 425° for 20 min., stirring occasionally. Serve warm or at room temperature.
Recipe adapted from and photo courtesy of FOODMatch.
