Roasted olives

Vegetables
 


 
 

Ingredients

 
  • 1
    kg
    calamata olives, drained
  • 6
    red chillies
  • 2
    bulbs garlic separated into cloves
  • 50
    g
    fresh rosemary
  • olive oil for sprinkling
  • 1
    little sugar for sprinkling, if necessary
Servings: Change Serving
 
 

Method

 
Place olives in a deep baking dish and add chillies, garlic and rosemary. Sprinkle with oil, cover and roast at 180 ºC for about 40 minutes, giving the olives a good stir every 10 minutes or so. Add extra oil if olives get too dry, and sprinkle with a little sugar if olives develop a slightly bitter taste from roasting.
 

Read more on: roast
 

NEXT ON FOOD24X

Top Deck tea biscuits

2015-03-27 10:01
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Add your comment
Comment 0 characters remaining
 

Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 

Instagram: #Food24_sa

 
 
/Food
 

Restaurants

 
Lola's Coffee Shop in Cape Town

We aim to create a space where those stopping by can find a place to relax and call their own over a delicious cuppa.

 

Find a restaurant

 
 
 
 
There are new stories on the homepage. Click here to see them.