At the markets in Italy, the sheer variety of olives to purchase by the etto (hectogram, or 100 grams) is overwhelming in the best possible way. It’s essential to keep a stash to snack on, blend into tapenade or toss into pasta. Regardless of what kind of briny olives you love most, they get a boost from citrus and herbs in this recipe and are easily adaptable to your flavor preferences and what you have on hand.
While they’re one of the most iconic aperitivo snacks and a classic stuzzichino, baked olives are welcome in almost any instance—eat them warm, room temperature or out of the fridge the next day.
Olive al Forno
(Oven Roasted Olives)
Courtesy of Stuzzichini: The Art of the Italian Snack by Stef Ferrari
Ingredients 2 cups (about ¾ pound) mixed olives (preferably Castelvetrano, Taggiasche or Niçoise, and Picholine) 2 large cloves garlic, sliced ½ cup extra-virgin olive oil Fresh thyme sprigs Fresh rosemary sprigs Strips of zest of 1 orange or 1 lemon (or a combination) 1 teaspoon red pepper flakes (optional) Kosher salt, to taste Instructions
Preheat the oven to 525°F and spray a baking dish with nonstick spray.
In a large mixing bowl, combine the olives, garlic, oil, herbs, citrus zest and pepper flakes, if
This Article was originally published on Wine Enthusiast
