Recipe courtesy of Lidia Bastianich

Roasted Olives with Orange and Rosemary

  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 8 servings
Save Recipe

Ingredients

2 oranges

1 pound large green olives with pits (such as Castelvetrano)

3 tablespoons extra-virgin olive oil 

3 sprigs fresh rosemary 

2 sprigs fresh thyme 

3 cloves garlic, thinly sliced 

2 pinches crushed red pepper flakes 

1/4 teaspoon fennel powder 

Directions

  1. Preheat oven to 400 degrees F.
  2. Grate the zest of one orange, remove the zest of the second orange with a vegetable peeler, and then juice both oranges. In a 9-by-13-inch glass or ceramic baking dish, toss together the olives, olive oil, 2 sprigs rosemary, the thyme, the zest removed with a peeler, orange juice, garlic, and 1 pinch crushed red pepper. Bake, tossing every 10 minutes, until the olives are slightly shriveled and the juices have reduced to a glaze, about 30 minutes.
  3. While the olives are still hot, break the remaining sprig of rosemary over the top. Sprinkle with the finely grated orange zest, the fennel powder, and one more pinch crushed red pepper. Toss, and serve while still hot.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Mississippi Pot Roast

Roast-Your-Own Honey-Roasted Turkey Breast and Vegetables

Crispy-Skinned Herb-Roasted Turkey

Fall Stout Pot Roast with Autumn Vegetables

Herb-Roasted Acorn Squash with Queso Fresco and Pomegranate

One Pot Chicken with Olives and Potatoes

Spicy Roasted Olives

Roasted Asparagus with Olives

🤤 More Drool-Worthy Recipes