Recipe for Roasted Olives

OMG!  These olives are wonderful!  We made them for our trip to Tarpon Springs.  I cannot even describe to you how wonderful that they smell.  It would make the best air freshener ever.

This is now going to be a staple in our kitchen.

The photos above are from two different batches.

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-2 cups Greek olives (or any olives you prefer)

without the pits.

-1/2 cup extra virgin olive oil.

-2 – 3 Tablespoons fresh rosemary.

-2 – 3 Tablespoons fresh lemon-thyme leaves.

-Freshly ground black pepper.

-About 2 wedges of preserved lemon sliced into skinny strips.

Our Preserved Lemon

(See our preserved lemon post.)

Preserved Lemon

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Herbs from our Garden

In a bowl mix together all your ingredients making sure everything is coated. 

Pre-heat your oven to 400*

Use a cookie sheet and place aluminum foil down onto it.

Then place on the cookie sheet and cook for about 10 – 13 minutes.  The olives will get a bit wrinkly.  You might want to remove from the oven about half way through and stir around on the tray, then place back into the oven.

(I think these olives would make an excellent edible gift when placed into a pretty jar.)

They are also nice on picnic’s.

A nice accent to add to any meal.

Enjoying a Picnic at Fred Howard Park in Tarpon Springs, Florida

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