Fennel, Lemon and Bay Leaf Roasted Olives
I always serve my olives warm and the oil is perfect for dipping crusty bread in. Just pop the desired amount in an oven tray and re-heat until warm.
Recipe by Claire Aldous
Photography by Vanessa and Michael Lewis
From issue #81
ingredients
4 cups mixed size black and green olives
2 teaspoons ...
Method
Preheat the oven to 200°C.
If the olives have been in brine, place in a bowl and rinse in cold water. Drain well.
Combine all the ingredients in a large, shallow baking dish that will hold them in a ...
