ROASTED OLIVES AND CLEMENTINES WITH ROSEMARY AND CHILES

ROASTED OLIVES AND CLEMENTINES WITH ROSEMARY AND CHILES image

Yield 8 people

Number Of Ingredients 7

Previous Next

3 to 4 dried chiles japones or chiles de árbol
3 fresh rosemary sprigs
1 cup picholine olives* (5 1/2 to 6 ounces)
1 cup Gaeta olives** (5 1/2 to 6 ounces)
1/2 cup extra-virgin olive oil, divided
4 clementines
Crusty bread

Steps:

Coarsely crush chiles with back of knife. Place in medium bowl. Add rosemary, all olives, and 1/4 cup olive oil. Using vegetable peeler, remove peel of 1 clementine in strips. Using sharp knife, scrape off any pith from strips. Mix peel into olives. Cut peeled clementine in half. Squeeze clementine juice over. Cover and let marinate at least 1 hour and up to 1 day, stirring occasionally. Preheat oven to 475°F. Transfer olive mixture to ovenproof dish. Cut remaining 3 clementines crosswise in half and mix into olives. Drizzle remaining 1/4 cup olive oil over. Season to taste with salt and pepper. Roast until heated through and flavors blend, 15 to 20 minutes. Cool 5 to 10 minutes. Squeeze juice of roasted clementines over olives. Serve warm with crusty bread.