Spicy Roasted Olive Pouches
- 12
- 15 minutes
- 1 hour
Ingredients:
4 cups kalamata, green Greek and niçoise olives
12 sprigs fresh rosemary or thyme
1 teaspoon crushed red chili peppers
12 whole cloves garlic, peeled
2 oranges, squeezed and zested
½ cup medium Hojiblanca Spanish extra-virgin olive oil
1 tablespoon organic balsamic vinegar
12 each 4″ x 4″ foil squares
Instructions:
Preheat oven to 300 degrees.
In a small mixing bowl combine the olives, fresh herb sprigs, chili and garlic. Add orange zest, orange juice, olive oil and vinegar and give it a good stir. Divide the olive mixture onto the foil squares, distributing the ingredients evenly among the pouches, then individually wrap and seal. Place the pouches on a baking pan leaving apace between each foil pouch, and bake for about 1 hour.
Serve warm or at room temperature with pita crisps.