0 (0)

Recipe categories: Appetizers, Quick and easy, Vegetarian | All categories

Olives al forno

Olives al forno
Ricardo DeAratanha / Los Angeles Times

Dear SOS: My sister lives in Wisconsin. She and my nephew recently had a delightful meal at Lombardino's. What they loved the best was olives al forno, and we would love to have the recipe.

Barbara Goodwin

West Covina

Dear Barbara: 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. Lombardino's was happy to share its recipe, a perfect dish if you're looking for something easy to serve company.

 More
 Less
Total time: 25 minutes | Serves 8 to 10
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.
  • 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

Step 1Heat 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.
Found a problem? Let us know at cookbook@latimes.com
More recipes in Appetizers