Baked Herbed Olives
A colorful blend of olives warmed in the oven or on the stovetop is a delightful snack as you prepare dinner. The olives can be made well in advance and will keep, covered in the refrigerator, for up to a week. Pop them in the oven just as your guests arrive; they cook quickly and are delicious warm.
- Serves
- 4 to 6
Directions
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Preheat oven to 325 F and position an oven rack in the center.
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In a large mixing bowl, combine all ingredients. Transfer mixture to a ceramic baking dish or sheet pan and bake until the oil is bubbling, stirring halfway through, about 15 minutes. Remove from oven, discard rosemary sprigs and let olives cool slightly.
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Transfer olives to a bowl, season with flaky sea salt and serve with fresh warm bread.
From Shawnie's class “Taste of the Italian Riviera”
