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marinated olives in wood bowl on dish towel
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Marinated Olives

Oven roasted olives with citrus, garlic and fresh herbs are simple to make and the perfect appetizer for any occasion.
Course Appetizer
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 cups
Calories 201kcal
Author Ryan Beck

Ingredients

  • 4 cups assorted olives (kalamata, black, green, Spanish, etc...), drained
  • zest of 2 oranges
  • 4 garlic cloves, minced
  • 2 tsp fresh rosemary, finely chopped
  • 2 tsp fresh thyme, finely chopped
  • 2 tsp whole fennel seeds
  • ¾ tsp crushed red pepper flakes
  • ¼ tsp sea salt
  • ¼ tsp 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 tsp 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.

Nutrition

Serving: 1cup | Calories: 201kcal | Carbohydrates: 8g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 898mg | Potassium: 98mg | Fiber: 1g | Sugar: 3g