These Mediterranean Baked Olives are inspired by tapas, a fun topping for baguettes I only barely got to enjoy before I was diagnosed with Celiac disease. While gluten-free baguettes might be possible, this version was intended to top salads or fish. With so much rich, herb-and-lemon flavor, they’re a wonderful accompaniment to mild meats and vegetables like chicken, whitefish, celery, and cucumber. But most of them time when I make it, it doesn’t get that far. I wind up eating them by themselves straight out of the oven–they’re just so tasty!
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