Home Pizza Roasted Olives with Orange and Rosemary (Olive al Forno con Agrumi e Rosmarino) Recipe

Roasted Olives with Orange and Rosemary (Olive al Forno con Agrumi e Rosmarino) Recipe

2 min read


Big inexperienced Castelvetrano olives are scrumptious ready this manner, however any meaty olive will do effectively. Just change the baking time based on the dimensions. These olives are good to accompany an aperitivo.

Lidia’s particular, A Heartland Holiday Feast, exhibits her touring cross-country, and assembly Americans with numerous heritages and culinary traditions.

Prep time: 15 Minutes

Cook time: 30 Minutes

Total time: 45 Minutes

Yield: 8


  • 2 oranges
  • 1 pound massive inexperienced olives with pits (equivalent to Castelvetrano)
  • three tablespoons extra-virgin olive oil
  • three sprigs contemporary rosemary
  • 2 sprigs contemporary thyme
  • three cloves garlic, thinly sliced
  • 2 pinches crushed pink pepper flakes
  • ¼ teaspoon fennel powder


  1. Preheat oven to 400 levels.
  2. Grate the zest of 1 orange, take away the zest of the second orange with a vegetable peeler, and then juice each oranges.
  3. In a 9-by-13-inch glass or ceramic baking dish, toss collectively the olives, olive oil, 2 sprigs rosemary, the thyme, the zest eliminated with a peeler, orange juice, garlic, and 1 pinch crushed pink pepper.
  4. Bake, tossing each 10 minutes, till olives are barely shriveled and juices have lowered to a glaze, about 30 minutes.
  5. While the olives are nonetheless scorching, break the remaining sprig of rosemary excessive. Sprinkle with the finely grated orange zest, the fennel powder, and yet another pinch crushed pink pepper. Toss, and serve whereas nonetheless scorching.

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