ROASTED OLIVES

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Categories     Vegetable

Yield 4 servings

Number Of Ingredients 6

3 c assorted green and black olives
2 rosemary sprigs, cut in half
zest of one orange, cut into long, thin strips
1/4 c evoo
1/4 tsp dried chili flakes
salt to taste

Steps:

  • Preheat oven to 400. In a bowl, mix all ingredients. Divide between 2 pie plates, or put on one rimmed baking sheet. Bake 30 minutes or until warmed through. Serve warm or at room temp.

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