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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 4 |
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From Williams Sonoma Ingredients:
3 cups assorted green and black olives |
2 rosemary sprigs, cut in half |
1 orange, zest of, cut into long,thin strips |
1/4 cup extra virgin olive oil |
1/4 teaspoon dried chili pepper flakes |
salt, to taste |
Directions:
1. Preheat an oven to 400°F.
2. In a bowl, combine the olives, rosemary, orange zest, olive oil, chili flakes and salt and toss to coat.
3. Divide the olive mixture between 2 tapas pans and bake until the olives are warmed through, 7 to 10 minutes.
4. Serve warm or at room temperature.
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