Roasted olives are an excellent simple appetizer especially when served with a cheese and cracker platter. The first time I tried roasting them, I used Queen (large green) olives already stuffed with jalapenos (Queens are also available stuffed with garlic or pimentos). The other best olive choices are Gaeta (black), Greek (green), Kalamata (black), Nicoise (black) and Sicilian (green) but you can also use Manzanilla olives either plain or stuffed with garlic or pimento in a pinch. Non-stuffed olives used can be pitted or not but for simplicity sake, I always use already pitted ones. Feel free to mix and match :-)
Preheat oven to 400 degrees F.
Whisk olive oil, garlic, rosemary or sage, red pepper, salt and pepper in a medium bowl. Add olives, toss well and pour all onto a small baking sheet with a lip, spread out and baked until thoroughly warmed through, about 10 to15 minutes. Transfer to a serving bowl, toss with the grated lemon or orange zest and serve.
Roasted olives can be refrigerated for up to three days but bring them to room temperature before serving.
By Deeli from Richland, WA
