Give olives even more flavor by roasting them with antipasti, fresh herbs, and spicy red pepper flakes.
2 cups olives
1 cup antipasti ( roasted tomatoes, artichokes or red peppers)
1/2 cup extra-virgin olive oil
1 lemon, sliced into rounds
2 sprigs fresh rosemary
4 sprigs fresh thyme
1/2 teaspoon Fennel seeds
1/4 teaspoon Red pepper flakes
Recipe and photo courtesy of FOODMatch
Leave a comment