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
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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