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Roasted Olives with Herbs
Posted By Helen Jackson On January 25, 2010 @ 11:51 pm In Finger Food Recipes,Recipes | No Comments
Lynley Ruck
Preheat the oven to 220 deg C. In a small roasting dish, toss the olives, olive oil, garlic, oregano, fennel seeds, red pepper flakes, salt and black pepper. Roast until sizzling, about 15 minutes. Transfer the olives to a bowl and toss with the orange zest, parsley and rosemary. Serve warm or at room temperature.
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