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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 ... Read more

Total time: 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

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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