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Oven roasted marinated olives with citrus, garlic and fresh herbs are simple to make and the perfect appetizer for any occasion.
I'm all about easy and delicious appetizers - from sweet potato rounds to Cajun boiled peanuts to pizza pretzels to fried halloumi to corn nuggets to sweet potato tempura. Sometimes they're so good, you realize you're full before even getting to the main meal.
And that's the problem with these marinated olives. Well you can look at it as a good or bad problem. They're so good, you just can't stop eating them.
Why This Recipe Works
- Simple - Just toss the olives with the rest of ingredients and let the oven do its work.
- Flavorful - The zest of the orange combined with the fresh herbs and fennel seeds packs a bunch of flavor. By roasting the marinated olives, you actually mellow out the olives slightly while also creating a texture where they just melt in your mouth.
- Party food - these marinated olives are perfect for a party with friends or family. You can easily double or triple the recipe if needed.
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Ingredient Notes
- Assorted olives - can use anything from kalamata, black, green, Spanish or any olive you enjoy.
- Oranges - you use the zest to kick up the flavor.
- Garlic - garlic and olives make the perfect marriage.
- Fresh rosemary and thyme - use fresh herbs to really highlight the flavor of the olives.
- Fennel seeds - add a warm fragrance to the olives when heated up.
- Crushed red pepper flakes - gives just the slight kick in certain bites of the warm olives.
- Salt and black pepper - enhances the flavors.
- Olive oil - helps with the marinate and flavor.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Mix the olives with the rest of the ingredients, tossing to combine. Line a baking sheet with some parchment paper and evenly spread the olives over it.
Bake at 450°F for 15 minutes and serve warm.
FAQs
Get an assortment of olives so you have slightly different flavors and colors. If you decided to use pitted olives, make sure there is a bowl for the guests to place the pits in.
If you prefer to warm the olives on the stovetop, heat a medium skillet over medium heat and add the olive mixture. Cook for 4-5 minutes or until the olives are warmed through and the garlic is fragrant.
Olives should be refrigerated in an airtight container. You can keep in the fridge for up to 2 weeks.
Equipment
The equipment you use is important to how the marinated olives turn out. What is needed is the following:
- Large bowl - need a bowl to be able to mix together the ingredients.
- Wooden spoon - used to mix everything together.
- Baking sheet - what is used to cook the ingredients in.
Pro Tips/Recipe Notes
- Use fresh herbs, but if you must, dry herbs work in a pinch. Just reduce the amount to ⅓ of the dried herbs so ⅔ teaspoon each of dried rosemary and dried thyme.
- Use quality olive oil as part of the taste comes from it.
- Leave out bowl for pits of olives to be placed in.
Other Appetizer Recipes
If you’ve tried these marinated olives or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Marinated Olives
Ingredients
- 4 cups assorted olives (kalamata, black, green, Spanish, etc...), drained
- zest of 2 oranges
- 4 garlic cloves, minced
- 2 teaspoon fresh rosemary, finely chopped
- 2 teaspoon fresh thyme, finely chopped
- 2 teaspoon whole fennel seeds
- ¾ teaspoon crushed red pepper flakes
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
Instructions
- Preheat oven to 450°F. Add the drained olives to a medium bowl. Add the orange zest, garlic, rosemary, thyme, fennel seeds, red pepper flakes, salt and black pepper. Pour the olive oil over and toss to combine.
- Line a baking sheet with parchment paper and evenly spread the olives over. Bake for 15 minutes. Remove and serve warm.
Notes
- Use fresh herbs, but if you must, dry herbs work in a pinch. Just reduce the amount to ⅓ of the dried herbs so ⅔ teaspoon each of dried rosemary and dried thyme.
- Use quality olive oil as part of the taste comes from it.
- Leave out bowl for pits of olives to be placed in.
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