Ingredients
-
1
-
1
-
1
-
1
-
1
-
8
-
1/4
-
1/4
-
-
-
-
-
-
-
Directions
Provencal Roasted Olives, I found this recipe in my local newspaper and prepared it for the LSU vs South Carolina game (LSU won – Geaux Tigers!) And, this recipe won – it was a huge hit! Easy to prepare yet elegant to serve – everyone asked for the recipe Note: If you have trouble finding the specified olives, feel free to use any combinatin that appeals to you I purchased olives from the olive bins in my local boutique grocery store rather than using jarred olives A little more expensive but oh so good!, This tastes great with any kind of olives The first time I went to all the trouble of pitting kalamata olives, and more recently I’ve just been opening a can of black olives and putting them through a rough chop of the food processor Come the rest in a plastic bag with 2 tbsp of oil, shake, layout on the pan and broil it for about 10 minutes Then use this recipe as another layer to my portabella, spinach & feta cheese lasagna, which makes the whole thing out of this world , Wow This is way too easy to taste this good I ended up smashing mine up into a tapenade kind of thing, with some more lovely roasty olives on top just to look pretty The roasting mellows the flavors of the olives and tomatoes, and it really tastes so much better than store bought tapenade I have a feeling this is going to be a favorite at my house Made for PAC Spring 2009
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Steps
|
1
Done
|
1. Heat Oven to 425 Degrees. Lay Out All the Ingredients, Except the Baguette Slices or Crackers, on a Sheet Pan and Toss to Combine Well. |
|
2
Done
|
2. Roast the Olive Mixture in the Preheated Oven For 15 to 20 Minutes or Until the Tomatoes Have Shriveled and Browned Lightly. |
|
3
Done
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3. Cool on the Sheet Pan and Transfer All Ingredients to a Shallow Bowl. Serve at Room Temperature With Toasted Baguette Slices or Crackers. I Would Suggest the Baguette. |
