Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. This week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation to deconstruct her own recipe, Roasted Olives with Citrus and Herbs from The Longevity Kitchen Sacks and Katz will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds. Nutritious always meets delicious on the Weekly Yum.
Makes 12 servings
2 cups assorted olives, rinsed
1 Meyer lemon, cut into quarters
2 tablespoons freshly squeezed Meyer lemon juice
2 tablespoons extra-virgin olive oil
4 cloves garlic, slivered
1 teaspoon fennel seeds
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 sprig fresh rosemary
Preheat the oven to 400°F. Put the olives in an 8-inch square nonreactive baking pan. Squeeze the juice from the lemon quarters over the olives and add the lemon quarters to the pan, along with the lemon juice, olive oil, garlic, fennel seeds, oregano, red pepper flakes, and rosemary. Stir until well combined.
Bake for 30 minutes. Serve warm.
COOK’S NOTE: If you don’t have access to Meyer lemons, omit the quartered lemon and replace the Meyer lemon juice with the juice of 1 regular lemon and 1/2 orange.
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson,Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)