Friday, October 2, 2009
This very simply prepared appetizer is worth making just for the way it makes your kitchen smell. Roasting olives brings out an intense olive flavor left unappreciated when olives are eaten cold. Try to find pitted black and green olives that have not been seasoned, if unavailable rinse and dry before preparing.
2 cups mixed black and green olives with pits
1/4 cup olive oil
2 sprigs fresh thyme
1/2 cup whole almonds
3 tbs orange juice
2 tbs orange zest
Preheat oven to 350.
Toss all ingredients except the orange zest together. Spread in a foil-covered pan and roast for 25 to 30 minutes, stirring occasionally. Remove from oven and add orange zest. Serve warm or at room temperature.
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