Citrus Roasted Olives

I feel it in my bones, it is that time of year. Largely because it’s cold, and things feel especially cold when you’re no longer in Mexico. But also because my neighborhood grocery store is raffling off a turkey and suddenly my desire to throw holiday gatherings is literally bubbling over. Twinkling lights! Cheese plates! Sparkly accessories! I want it all. Since our home is oh so terribly small, a full on holiday party isn’t really feasible. So instead of having a big fête, I’m planning on doing exactly what I did last year- throwing a handful of intimate dinner parties across the season to welcome friends into our home and stuff them full of food. On the menu will most definitely be these roasted olives, a simple way to kick off dinner and lighten the load of a cheese plate (please tell me I’m not the only one who always overdoes it on the cheese plate!). I really like the look of  a mix of olives, especially those big red ones. Aren’t they festive?

I love a good, simple app around the holidays. Have any recommendations? Let’s dish!

Herbs Roasted Olives adapted from Food & Wine

• 2 1/2 cups mixed green and black olives (3/4 pound)
• 2 1/2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon finely grated orange zest
• juice of half an orange
• 1/4 cup chopped flat-leaf parsley

Preheat the oven to 450°. On a small baking sheet, toss the olives, olive oil, garlic, oregano, crushed red pepper, salt and black pepper. Roast until sizzling, about 15 minutes. Transfer the olives to a bowl and toss with the orange zest, orange juice, and parsley. Serve warm or at room temperature.