Olives al forno

Time25 minutes
YieldsServes 8 to 10
Olives al forno
(Ricardo DeAratanha / Los Angeles Times)
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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. If you’re looking for something easy to serve company, it’s a perfect dish.


Heat 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.

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.