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 ... Read more
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.
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.
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Olives al forno
By Noelle Carter |
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.
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.