Any meaty olive will do well. These olives are great to accompany a gathering of people.
Olive al Forno con Agrumi e Rosmarino (Italian)
Serve otto (8)
Preheat the oven to 400F (200C)
2 organic oranges
1 pound (455 g) large, green olives without pits
3 Tbs. (45 ml) olive oil
3 sprigs fresh rosemary
2 sprigs fresh thyme
3 cloves of organic garlic, thinly sliced
2 pinches of crushed red pepper flakes
optional: 1/4 tsp. (1,2 g) fennel powder
uno 1. Gate the zest of one orange.
due 2. Remove the zest of the second orange with a vegetable peeler.
tre 3. Juice both oranges.
quattro 4. In a glass baking dish, toss the olives, oil, 2 springs rosemary, the thyme, the orange zest, the orange juice, garlic, and 1 pinch offered pepper.
cinque 5. Bake, tossing every 10 minutes, until the olives are slightly shriveled and juices have reduced to a glaze, about 30 minutes.
sei 6. Sprinkle with the grated orange zest, the optional fennel powder, and a pinch more of crushed red pepper.
sette 7. Garnish with a sprig or two of the rosemary and thyme.
otto 8. Serve while still hot.
love 9. What is not eaten, serve with a pasta sauce or on a meat or fish dish.
Enjoy the olives!
Goditi gli oliversi!
-modified Lidia's Celebrate Like an Italian
