Recipe information
Yield
makes about 2 cups
Ingredients
2
cups assorted brine-cured olives, rinsed
1
/4 cup extra-virgin olive oil
1
/4 teaspoon crushed red pepper flakes
Pinch of freshly ground black pepper
2
bay leaves
3
rosemary sprigs
4
strips orange zest (4 inches each)
Need to make a substitution?
Preparation
Preheat the oven to 400°F. Stir all the ingredients in an 8-inch-square baking dish. Cover with foil; bake until fragrant and heated through, 20 to 30 minutes. Serve warm.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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