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Roasted Olives With Lemon, Garlic And Herbs
Ingredients
- 2 tbsp. extra virgin olive oil
- 6 3-inch sprigs fresh thyme
- 2 3-inch sprigs fresh rosemary
- 1/2 tsp. coarsely crushed fennel seeds
- 1/4 tsp. crushed red pepper
- 1 lb. olives, such as Cerignola and Castelvetrano, in assorted sizes and colors (about 3 cups)
- 1/2 lemon, cut into 1⁄4-inch-thick rounds
- 1 large clove garlic, unpeeled and crushed
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