WARM OLIVES AL LIMONE

Serves: several as an appetizer

Prep: 10 minutes

Cook: 20 minutes

3 1/2 c. mixed olives

Some of my favorites are: Castelvetrano, Cerignola: green or black, Kalamata, Gaeta, Nicoise. A mix of these is heaven.

1/3 c. Extra Virgin Olive Oil (This is the time to get out the good stuff!)

Zest of a fresh lemon – also make a few thin strips from the lemon zest – they are pretty.

1 good “squeeze” from a fresh lemon

1/4 tsp. Red Pepper Flakes

1 1/2 Tbsp. Fresh Rosemary

1 Tbsp.Fresh Thyme or Lemon Thyme

1 Fresh garlic clove chopped finely or minced (please do not use the stuff from the jar)

Instructions:

Toss your olives with the oil, lemon zest, red pepper, herbs, and garlic. lay them out on a large piece of foil on a baking sheet. Place another piece of foil over the top and tent the olives – seal tightly at the edges.

Bake at 400 degrees for 20 minutes. Serve warm with crusty bread for dunking.