So you’ve opened that Pandora’s box of Spanish pimento-stuffed olives and there isn’t a martini in sight. WHAT TO DO. (First, find a martini).
Second, make Chicken with Apricot & Olives.
Third, make these super easy, amazingly delicious Herb Roasted Olives. A perfect holiday appetizer; they take no time and are a perfect snack to add to your appetizer rotation.
Herb Roasted Olives
1 jar Spanish pimento-stuffed olives*
2 tbs oregano
1 tbs thyme
1 tsp garlic powder
1 tsp black pepper
1 tbs olive oil (optional)
* Use whatever size jar you have and adjust seasoning to taste
Pre-heat oven to 300. Rinse the olives under cool running water for a few minutes, as they are quite salty and the saltiness will only intensify with baking. In a medium bowl, toss olives with herbs and spices (you can add a bit of olive oil here; but I like that the olives are almost dry to the touch when roasted, less messy for party-snacking).
Spritz a cookie sheet with cooking spray. Spread olives in one layer on sheet. Roast for 30-40 minutes, shaking the pan occasionally to make sure they’re cooking evenly. They are done when they are looking pruney, chewy and delicious.
Modification: Add a handful of Marcona or blanched Almonds to the olive mix before cooking for an even more delicious bite.