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.