Roasted Olives with Crispy Garlic
- 2 cups Castelvetrano green olives with pits
- 3 garlic cloves, sliced very thin
- 1 lemon
1/2 cup La Tourangelle Extra Virgin Olive Oil
1/2 teaspoon crushed red pepper flakes
- 3 sprigs fresh rosemary
- Maldon salt
Preheat the oven to 450°F.
Heat olive oil in a medium saute pan over medium heat. Once the oil is hot, add sliced garlic and cook for about 5 minutes, or until the edges of the garlic start to get crispy and golden brown. Remove the garlic from the pan with a slotted spoon, sprinkle with Maldon salt and set aside.
- Pour the leftover garlicky oil into a small roasting dish and toss in olives, red pepper flakes, and rosemary.
Roast for 10-15 minutes or until olives are piping hot.
- Remove from oven and sprinkle olives with lemon zest, crispy garlic and additional Maldon salt to serve.