Roasted Preserved Kalamata Olives with Lemon and Bay Leaves

INGREDIENTS

  • 1 jar Preserved Kalamata Olives
  • 1 Lemon
  • 5 Fresh bay leaves
Print Recipe

Preheat a fan forced oven to 180°C.

Drain the brine from the jar of olives. Place the olives into a mixing bowl and add in the lemon zest, Extra Virgin Olive Oil and crush the bay on your hand and add into the bowl.

Mix together well, then place onto a shallow sided baking tray and place into the preheated oven to roast for 8 minutes. The olives will start to shrivel up which is normal.

Remove the olives from the oven and give them a gentle toss. Set aside to cool to room temperature before serving.

Tip: Serve with cured meats, grilled seasonal vegetables, or semi-hard cheese. These also work well when flavoured with fennel seeds, fresh oregano leaves, or a drizzle of red white, and orange zest.