Roasted olives
Instructions:
- 2 cups assorted brine-cured olives, rinsed
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon crushed red pepper flakes
- Pinch of freshly ground black pepper
- 2 bay leaves
- 3 rosemary sprigs
- 4 strips orange zest (4 inches each)
- Preheat the oven to 400F. Stir all the ingredients in an 8-inch-square baking dish.
- Cover with foil; bake until fragrant and heated through, 20 to 30 minutes. Serve warm.