Garlic and Rosemary Baked Olives

National Garlic day is a must to celebrate! 

INGREDIENTS: 

• 24 ounces mixed pitted olivies (kalamata, Castelvetrano, Sicilian, colossal, and any other varieties)
• 2 tablespoons olive oil 
• 3 garlic cloves, minced
• 1 tablespoon chopped fresh rosemary leaves 
• 1/2 teaspoon lemon zest
• 1/2 tablespoon fresh lemon juice
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground white pepper 

DIRECTIONS: 

1. Preheat the oven to 400F.
2. In a medium bowl, combine the olives, olive oil, garlic, rosemary, lemon zest, lemon juice, sea salt, and white pepper. Spread the olives over a rimmed baking sheet and roast for 15-20 minutes, until sizzling. Let cool. 
3. Serve the olives or store in a seal jar in the refirigrator for up to 21 days.