Name: Olives al forno Recipe
Total time: 25 min
Yield: Serves 8 to 10
Cuisine: ITALIAN
Ingredients: 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

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By Noelle Carter

Jan. 31, 2014

Cerignola, Castelvetrano and Taggiasca olives are tossed with an aromatic blend of fresh thyme, garlic, lemon and orange zest, peppers and rich olive oil in this simple dish, served with a loaf of crusty Italian bread. If you’re looking for something easy to serve company, it’s a perfect dish.

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1 ¼ cups black Cerignola olives, or other brined black olives

1 ¼ cups green Castelvetrano olives, or other brined green olives

1 ¼ cups Taggiasca olives, or Kalamata

Zest of 1 orange, cut in large strips

Zest of 1 lemon, cut in large strips

½ 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.

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.