Roasted Olives


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
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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.