ROASTED OLIVES WITH ORANGE AND ROSEMARY

Olive al forno con agrumi e rosmarino Serves: 8

2 oranges

1 lb (450 g) large green olives with pits (such as Castelvetrano) 3 tbsp (45 mL) extra-virgin olive oil

3 sprigs fresh rosemary

2 sprigs fresh thyme

3 cloves garlic, thinly sliced 2 pinches crushed red pepper flakes

1/4 tsp (1 mL) fennel powder (see note)

1. Preheat oven to 400 F

(200 C). Grate the zest of one orange, remove the zest of the second orange with a vegetable peeler, and then juice both oranges. In a 9-by-13-inch (23-by-33-cm) glass or ceramic baking dish, toss together the olives, olive oil, 2 sprigs rosemary, the thyme, the zest removed with a peeler, orange juice, garlic and 1 pinch crushed red pepper.

2. Bake, tossing every 10 minutes, until olives are slightly shrivelled and juices have reduced to a glaze, about 30 minutes.

3. While the olives are still hot, break the remaining sprig of rosemary over the top. Sprinkle with the finely grated orange zest, the fennel powder, and one more pinch crushed red pepper. Toss, and serve while still hot.

Note: To make fennel powder, toast fennel seeds in a dry pan over medium heat until fragrant (1-2 minutes) shaking periodically. Grind the toasted seeds in a spice grinder or mortar and pestle.