Go Back
+ servings
marinated olives in wood bowl on dish towel

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


  • 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


  • 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.


  • 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.


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