Roasted olives




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


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.

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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.

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