Olives Al Forno (Roasted Olives with Herbs)
INGREDIENTS 4 cups mixed, unpitted olives (i.e., picholine, nicoise, and kalamata) 3/4 cup extra-virgin olive oil Wide zest strips of peel from 1 lemon and 1 orange 4 dried bay leaves 3 tablespoons fresh rosemary leaves (removed from stems) 1 tablespoons fresh oregano leaves, chopped Garlic Confit (recipe below) 1/4... Read More
Oregano
Oregano, (Origanum vulgare) is a perennial herb native to the Mediterranean, and is a member of the mint family. Greek oregano (O. vulgare hirtum) has gray green leaves. Italian (or Mediterranean) oregano (O. x majoricum) has milder, bright green leaves. The word oregano is derived from two Greek words, ‘Oros’... Read More