Image by Ben Dearnley
Ingredients (5)
- 1 1/3 cups (200g) kalamata olives
- 1 garlic clove, halved
- 1 rosemary sprig
- 1 fresh bay leaf (see note)
- 2 tbsp olive oil
Method
- Step 1 Toss all the ingredients in a bowl, cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Step 2 Preheat oven to 200°C or the woodfired oven to 400°C. Transfer olives to a baking dish. Bake in the oven, or at the front of the wood oven away from the central heat, for 10 minutes until warmed through.