Roasted Olives with Lemon, Garlic & Herbs - Andrew Zimmern

Ingredients

• 2 tablespoons extra-virgin olive oil
• Six 3-inch sprigs fresh thyme
• Two 3-inch sprigs fresh rosemary
• 1/2 teaspoon coarsely crushed fennel seeds
• 1/4 teaspoon hot red pepper flakes
• 1 pound olives, such as Cerignola and Castelvetrano, in assorted sizes and colors (about 3 cups)
• 1/2 lemon, cut into 1/4-inch rounds
• 1 large garlic clove, unpeeled and crushed