ROASTED OLIVES WITH ORANGE AND ROSEMARY - Lidia
Savor oven-roasted olives tossed in orange juice, garlic, and herbs, topped with citrus zest—perfectly glazed and served hot.
Ingredients
- 2 oranges
- 1 pound large green olives with pits (such as Castelvetrano)
- 3 tablespoons extra-virgin olive oil
- 3 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 3 cloves garlic, thinly sliced
- 2 pinches crushed red pepper flakes
- ¼ teaspoon fennel powder
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