Skip to main content
Epicurious
Cookbooks

Roasted Olives

Recipe information

  • Yield

    makes about 2 cups

Ingredients

2 cups assorted brine-cured olives, rinsed
1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
Pinch of freshly ground black pepper
2 bay leaves
3 rosemary sprigs
4 strips orange zest (4 inches each)

Preparation

  1. Preheat the oven to 400°F. Stir all the ingredients in an 8-inch-square baking dish. Cover with foil; bake until fragrant and heated through, 20 to 30 minutes. Serve warm.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsOliveOrangeCitrusFruitRosemaryHerbs & SpicesStarterSnackDinnerNut FreeGluten FreeDairy FreeVeganVegetarianEasyQuick30 Minutes or LessRoastCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
Pear Tarta De Santiago
Just as great with coffee for breakfast as it is with amaro for dessert.
Amaranth Porridge With Walnuts and Honey
Nutty, protein-packed, and batchable—perfect for hectic mornings.