Roasted Green and Black Olives

Roasting olives elicits their briny richness and aroma. Combine different varieties as the heat will bring out their distinct characteristics.

3 cups assorted green and black olives

2 rosemary sprigs, cut in half

zest of 1 orange, cut into long, thin strips

1/4 cup extra virgin olive oil

1/4 tsp dried chili flakes

salt to taste

Preheat oven to 400 degrees.

In a bowl, combine olives, rosemary, orange zest, oil, chili flakes and salt and toss to coat.

Divide olive mixture between 2 tapas pans and bake until olives are warmed through, 7 to 10 minutes.

Serve warm or at room temperature.

Serves 4.