Olives Al Forno Recipe

Preheat

Preheat your oven to 425°F (220°C). If using a brick oven, heat to a similar roasting temperature so the olives will sizzle and warm through.

Choose a shallow ovenproof dish (an earthenware baking dish, cast-iron skillet, or small baking tray with sides) large enough to hold the olives in a single layer or slightly piled.

Combine the olives and olive oil in the dish and stir to coat evenly.

Add the sliced garlic, whole thyme sprigs, lemon zest, orange zest, red pepper flakes, coarse sea salt, and freshly ground black pepper to the olives. Gently toss with a spoon so the aromatics distribute but do not bruise the olives.

Allow the olives to marinate at room temperature for 10–15 minutes while the oven finishes coming up to temperature. This helps the garlic and citrus release flavor into the oil.

Place the dish in the preheated oven (center rack) or into the hot brick oven. Roast for 12–18 minutes, checking at 10 minutes: the olives should be hot, the garlic lightly golden (not burnt), and the oil should be fragrant and gently bubbling. Total time depends on olive size and oven intensity.

If the garlic browns too quickly, stir once and loosely cover the dish with foil for the remaining time to prevent burning while allowing the olives to heat through.

Remove the dish from the oven. Discard the woody thyme sprigs if desired, then sprinkle the strippped fresh thyme leaves over the olives for bright herbal flavor.

Optionally dust with the finely grated pecorino or Parmesan for a savory finish. Stir gently to combine and coat the olives in the warm oil and cheese.

Serve the olives warm in the baking dish or transfer to a small serving bowl. Accompany with toasted crusty bread or crostini to soak up the flavored oil. Provide small spoons or toothpicks for guests.

Leftovers can be refrigerated in an airtight container for up to 4 days; bring to room temperature before serving and briefly rewarm if desired.