Roasted Marinated Black Olives

Yield: 1 pound

Ingredients

check oil-cured black olives 1 lb. oil-cured black olives

check garlic, peeled and crushed 5 cloves garlic, peeled and crushed

check extra-virgin olive oil 3/4 cup extra-virgin olive oil

check red wine vinegar 1/3 cup red wine vinegar

check hot paprika 2 tablespoons hot paprika

check fresh rosemary 2 sprigs fresh rosemary

check fresh thyme 2 sprigs fresh thyme

check fresh oregano 2 sprigs fresh oregano

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Directions:

In a large glass jar, mix together all ingredients. Cover and marinate in the refrigerator for at least a week.

Preheat oven to 300 degrees. Remove olives with a slotted spoon, saving the marinade for a later batch. (Keep the marinade in the refrigerator until then.)

On a baking sheet lined with aluminum foil, spread out the olives in a single layer and roast for 40-45 minutes.

Cool before transferring to a glass jar. Store in refrigerator.

Note: Make sure the olives are oil-cured and not brine cured. The oil-cured olives will soak up the marinade while the brine-cured will just taste salty. An Italian or Greek deli is your best source for oil-cured olives.

Source: Westin Innisbrook Resort

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