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A Fresh Taste of Italy by Michele Scicoline. This is a definite winner! Once you taste
roasted olives, you'll wonder why you haven't roasted them before.
Check out Linda's
Roasted Olives with Fennel & Lemon Recipe
Yields: serves many
Prep time: 15 min
Bake time: 45 min
8 ounces imported black olives such as Kalamata olives*
garlic cloves, peeled and sliced
lemon, scrubbed and thinly sliced
extra-virgin olive oil
1 teaspoon fennel seeds
Pinch of crushed red pepper
* Green olives may also be used.
Preheat oven to 350 degrees F.
In a 8-inch baking pan, spread the olives, garlic slices, and lemon
slices. Drizzle with the olive oil and sprinkle with the fennel seeds and red pepper.
Bake for 45 minutes, stirring the olives at least 3 times. Remove from oven and store in the refrigerator.