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)
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.
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