Herb-Roasted Olives Recipe
Herb-Roasted Olives
Serves 6 to 8
Your favorite olives and antipasti are better than ever when roasted in the oven with herbs and citrus. Try different combinations of olives, antipasti, herbs, and spices. Add a cup of grapes before roasting. Or, after roasting, sprinkle with shredded parmesan. Serve hot with drinks.
Ingredients:
- 2 cups olives from the Metropolitan Market Antipasti Bar, drained
- 1 cup antipasti from the Metropolitan Market Antipasti Bar (such as artichokes, Cipollini onions, peppers, or a combination), drained
- 1/2 cup Metropolitan Market Extra Virgin Olive Oil
- 1 lemon, thinly sliced into rounds
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1/2 tsp fennel seeds
- 1/4 tsp red pepper flakes
Directions:
- Preheat oven to 425°F.
- Combine olives and antipasti on a roasting pan. Stir in olive oil, rosemary, thyme, fennel, and pepper flakes.
- Roast 20 minutes, stirring occasionally.
- Serve warm with toothpicks. Or spoon onto your favorite crackers.
Nutrition:
Amount Per Serving (based on 8 servings)Calories: 230
Fat: 24 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 760 mg
Carbohydrates: 4 g
Fiber: 1 g
Sugar: 0 g
Protein: 0 g
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