Sometimes, on a beautiful day in June, our meals are nothing more than a collection of appetizers enjoyed outdoors on our patio. Recently, I've been making this recipe for roasted olives. The caramelized garlic and large shards of orange zest take the taste to another level, and the roasting of the olives make them seem meatier and more tender. In addition to the olives, we also snacked on Melon, Prosciutto and Fresh Mozzarella Skewers and Savory Rosemary-Olive Shortbreads. Enjoy your time outdoors. It doesn't last long enough -- especially in Minnesota.
ROASTED OLIVES
adapted from Michael Chiarello's Casual Cooking Cookbook
• 2 tablespoons extra-virgin olive oil
• 6 large cloves of garlic, lightly crushed
• 5 to 6 fresh thyme sprigs
• 2 cups oil-cured black olives
• 1 cup Nicoise olives
• Orange zest strips, from 1 large, organic orange
1. Preheat the oven to 400˚F.
2. Cook the olive oil and garlic cloves in an ovenproof skillet over moderate heat until the cloves begin to sizzle and caramelize lightly. Add the thyme sprigs and let them sizzle momentarily in the oil. Add the olives and heat through, stirring 2 to 3 minutes. Add the orange zest.
3. Transfer skillet to the oven and bake until the olives start to soften, 5 to 8 minutes. Serve warm.
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