These roasted green olives are cooked with orange zest and juice, garlic slices, rosemary sprigs, olive oil and crushed red pepper flakes. They are fantastic served warm but also delicious left over the next day and served at room temperature. I could not stop nibbling on them and am about to make another batch because the first batch is all gone!
The original recipe came from Lidia Bastianich’s Celebrate Like an Italian. (Amazon link) She also had fennel powder and fresh thyme sprigs but they were amazing in this simplified version. I used a jar of Castelvetrano olives, a large green olive from Italy, which is what she recommended but said any meaty olive will do. I made these with pitted olives.