Roasted Olives

 Roasted Olives

1 pound mixed green olives stuffed with garlic and large pitted Kalamata black olives

1 orange

2 sprigs fresh rosemary

2 sprigs fresh thyme

1/4 cup olive oil

1 teaspoon red pepper flakes

Preheat the oven to 400°. Line a large baking sheet with aluminum foil.

Drain the olives thoroughly in a colander. Place the olives in the baking pan making sure the pan is big enough to allow them all to be in one layer. Take a vegetable peeler and peel the skin of the orange on top of the olives then juice the orange and add it to the olives. Add the rosemary and thyme to the olives. Top with the olive oil and red pepper flakes. Bake  for 30 minutes, stirring every 10 minutes. The olives are done when they’re warmed through and starting to shrivel up.  Serve warm or at room temperature.