![Herb-Roasted Olives](https://cdn.statically.io/img/www.foodandwine.com/thmb/KuBDd3DNtXuYcrwOedzHE0vRzbk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/herb-roasted-olives-xl-r-200301-ad6921e7472846f29b8271ad3c22e2a6.jpg)
Ingredients
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2 cups mixed green and black olives (3/4 pound)
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2 tablespoons extra-virgin olive oil
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2 garlic cloves (minced)
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¼ teaspoon dried oregano (crumbled)
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¼ teaspoon fennel seeds
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¼ teaspoon crushed red pepper
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½ teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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1 teaspoon finely grated orange zest
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1 tablespoon chopped flat-leaf parsley
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½ teaspoon coarsely chopped rosemary
Directions
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Preheat the oven to 450°. On a small baking sheet, toss the olives, olive oil, garlic, oregano, fennel seeds, crushed red pepper, salt and black pepper. Roast until sizzling, about 15 minutes. Transfer the olives to a bowl and toss with the orange zest, parsley and rosemary. Serve warm or at room temperature.
Notes
Per 1/2 cup 211 calories, 22.6 gm total fat, 1.0 gm saturated fat, 4 gm carb.