Did you know that roasted kalamata olives are kind of an awesome thing?
Well, now you do. Annnnd that’s pretty much the only point to this post 😉
I had a fantastically beautiful salad in San Francisco a couple weekends ago at Bistro Boudin. Caramelized rounds of sweet and soft butternut squash, fantastic roasted veggies beautifully stacked, topped with crunchy sliced almonds and these incredible roasted olives. Briny kalamata olives that were roasted until wrinkly and warm and crazy good.
I didn’t know that was a thing. So I wanted to make sure that all of you know too.
This weekend, I made pizza roll salads for me and Preston (surprise, surprise! we’re most definitely addicted.) It was one of the simplest pizza roll salads I’ve made. Just romaine; plain pizza rolls with Tofurkey deli slices, marinara, and we split one remaining slice of Daiya provolone; an awesome simple balsamic vinaigrette (with a teaspoon of mashed roasted garlic in there!); and these roasted olives.
I’m not including a real recipe, but here’s what you do:
ingredients:
kalamata olives, thoroughly drained
oil to just coat the olives (I used avocado oil, but you can use olive oil or your favorite vegetable oil)
salt if desired (not necessary, especially when on a salad, but I added a pinch)
process:
Preheat oven to 425 degrees. Coat olives with oil and salt if desired. Throw in a single layer on a baking sheet lined with foil. Roast for about 20 minutes, until slightly wrinkled.
They taste WAY better than they look, I promise 😉
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