These olives can be served warm as part of an antipasti or meze platter. Tip: Always buy whole olives and pit them yourself with an olive pitter.
500 ml brine-cured olives, rinsed and pitted
60 ml extra-virgin olive oil
2 ml crushed red pepper flakes (optional)
Pinch of freshly ground black pepper
3 rosemary sprigs
- Preheat the oven to 200 ° C.
- Combine the ingredients in an 20 cm square baking dish, cover with foil and bake until fragrant and heated through – 20 to 30 minutes.
- Transfer to a serving dish and serve warm as part of an antipasti platter or stir into cooked pasta, etc.
Recipe adapted from Sarah’s Cucina Bella.
