Big green Castelvetrano olives are delicious prepared this way, but any meaty olive will do well. Just change the baking time according to the size. These olives are perfect to accompany an aperitivo.
- 2 oranges
- 1 pound large green olives with pits (such as Castelvetrano)
- 3 tablespoons extra-virgin olive oil
- 3 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 3 cloves garlic, thinly sliced
- 2 pinches crushed red pepper flakes
- ¼ teaspoon fennel powder
Preheat oven to 400 degrees. Grate the zest of one orange, remove the zest of the second orange with a vegetable peeler, and then juice both oranges. In a 9-by-13-inch glass or ceramic baking dish, toss together the olives, olive oil, 2 sprigs rosemary, the thyme, the zest removed with a peeler, orange juice, garlic, and 1 pinch crushed red pepper. Bake, tossing every 10 minutes, until olives are slightly shriveled and juices have reduced to a glaze, about 30 minutes.
While the olives are still hot, break the remaining sprig of rosemary over the top. Sprinkle with the finely grated orange zest, the fennel powder, and one more pinch crushed red pepper. Toss, and serve while still hot.