It looked a bit like a swanky, ring-a-ding retro cocktail platter. Cubes of cheese and rolls of salami. But in that dish, oh, goodness: roasted olives and radishes. Together! It's just delirious to eat hot olives and hot radishes. The seasoning was super, too, grated orange rind, slices of fennel and a coating of olive oil. The olives (green, though they look black here) were already very garlicky.
My mouth is still happy.
If you don't hate olives, please promise you'll try this. (45 minutes at 350F, no cover)
It might make a great relish tray for your Christmas feast. Aunt Orchid would faint but she always does anyway; hide the Jim Beam!