Cook the Book: Roasted Olives

Posted On: July 10, 2009 – 12:15 pm

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From Recipes Each time that I find myself grocery shopping for a dinner party, I make sure to pick up a few snacks for cocktail hour. Being a creature of habit, my pre-dinner nibbles are inevitably Marcona almonds and olives. The almonds are easy, but the olives are another story; no jars or sub-par olives at my house. I am fortunate to have a few go-to olive purveyors that sell the tastiest and meatiest olives in town. But if you’re not as lucky, there is no need to fret: You, too, can have fantastically flavorful olives at home. Olives are preserved, but that doesn’t mean that you cannot doctor them up up. A simple roast with a few aromatic herbs and a bit of acid changes their flavor completely. This recipe for roasted olives from Sasa Mahr-Batu and Andy Pforzheimer’s The …

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