ISO: ISO Randi: I tried your roasted olives last night. Wow, so much flavor with so little effort...

[joe]

I used canned kalamatas, and since I didn't have lavender I poured out some herbs de Provence and plucked out as many lavender buds as I could. They were mixed with the other herbs which didn't hurt. I can't wait to try it with fresh olives and pure lavender.

We had them with the Briami, also a wonderful recipe.

I'm serving a tomato tart for a first course next week and I think the olives will be a perfect garnish.

http://www.finerkitchens.com/swap/forum1/38845_REC__Roasted_Olives_with_Lavendar_and_Truffle_Oil

 

[randi]

it really is amazing what the roasting does for olives, I'm glad you liked it. I would have just

tossed in the herbs de Provence and not worried about it, you really can't go wrong with them. experiemnt and fun with them.

have you tried the lemon and fennel roasted ones yet? I served them with the bacon and leek flan one night... ooooh my!

http://www.finerkitchens.com/swap/forum2/27_Roasted_OIives_with_Fennel_and_Lemon