Roasted Orange and Rosemary Olives

It is well known that olive oil is good for our health, but often the olive is overlooked. It also contains the polyphenols that are so beneficial to our health. These gems get the royal treatment with fresh squeezed orange juice and aromatic rosemary. In this simple preparation, the heat of the oven mellows the briny flavor of the olive to a sweet exotic flavor.

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Roasted Orange and Rosemary Olives

Author: Erica Leazenby, MD
Time: 35 minutes
Serving size: 2-3 olives

Ingredients:

• 2-3 cups assorted green and black olives with pits, rinsed*

• 1 oranges, zest and juice (use a vegetable peeler to create long strips of zest)

• 2-3 sprigs fresh rosemary

• 1 garlic clove, sliced thin

• 3 Tablespoons olive oil

• 1 pinch red pepper flakes (optional)

Directions:

1. Preheat oven to 400 degrees.

2. Place all ingredients in a small nonreactive baking pan lined with parchment paper. Toss all the ingredients until they are well combined.

3. Bake for 25-30 minute. Serve warm or at room temperature.

* Castelvetrano olives work especially well.