Olives al forno

25 minutes. Serves 8 to 10

1 1⁄ 4 cups black Cerignola olives, or other brined black olives

1 1⁄ 4 cups green Castelvetrano olives, or other brined green olives

1 1⁄ 4 cups Taggiasca olives, or Kalamata Zest of 1 orange, cut in large strips

Zest of 1 lemon, cut in large strips

1⁄ 2 cup extra-virgin olive oil 6 green pickled peppers

3 cloves garlic

6 sprigs fresh thyme Heat the oven to 550 degrees. In a large gratin dish, combine the olives, zest, oil, peppers, garlic and thyme. Bake until the olives are bubbly and beginning to prune, 8 to 12 minutes (remove from the oven before the olives take on too much color, as they may become bitter). Cool slightly before serving.

EACH OF 10 SERVINGS

Calories ..................................................................229 Protein ...............................................................1 gram Carbohydrates ..............................................5 grams Fiber ................................................................2 grams Fat ..................................................................24 grams Saturated fat ..................................................3 grams Cholesterol.................................................................0 Sugar ...........................................................................0 Sodium ..........................................................1,228 mg

NOTE: Adapted from Lombardino’s Restaurant in Madison, Wis. The olives can be found at many gourmet markets and select cheese stores, as well as online. Similar olives can be substituted.