These are super easy to make and if you like olives, you will love them. I added a dash of crushed red pepper to them, so they have a little bit of a kick. The roasting really deepends the flavors of not only the olives but the citrus and rosemary as well. Use non-pitted olives, as they have more flavor with the pits and they’re more fun to eat that way.
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Citrus and Rosemary Roasted Olives
- Total Time: 25 minutes
- Yield: Serves 6
- Diet: Vegetarian, Gluten-Free
Description
These olives are roasted to perfection with bright citrus and fragrant rosemary. A simple yet elegant appetizer for any occasion.
Ingredients
- 0.75 lbs (680 g) mixed olives
- 2 tbsp olive oil
- 3 cloves garlic
- 1 tbsp fresh rosemary
- 1 tsp crushed red pepper
- zest of 1 orange
- juice of 1/2 orange
- zest of 1 lemon
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Preheat the oven to 400°F.
- Drain the olives well and pat them dry with paper towels. If using large olives, leave them whole; smaller ones are fine as-is.
- Thinly slice the garlic. Strip the rosemary leaves from the stems and roughly chop them.
- In a medium baking dish or cast iron skillet, toss the olives with olive oil, sliced garlic, rosemary, a pinch of red pepper flakes, orange zest, a squeeze of orange juice, lemon zest, and a small pinch of salt and pepper.
- Roast for 15 to 20 minutes, stirring once, until the olives are slightly wrinkled and the garlic is golden.
- Let cool in the dish for at least 10 minutes. The flavors concentrate as they sit.
- Serve warm or at room temperature with bread, cheese, or as part of a spread. These keep well in the fridge for up to a week.
Notes
- For a more intense citrus flavor, use Meyer lemons and oranges.
- To prevent bitterness, use a mix of green and Kalamata olives.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 2
- Sodium: 200
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 1
Frequently Asked Questions
What kind of olives work best for roasting with citrus and rosemary?
A mix of meaty olives like Castelvetrano and Kalamata holds up well to roasting and absorbs the citrus and rosemary flavors without turning mushy. Avoid canned olives packed in water, as they tend to be too soft. 
How long should you roast the olives, and at what temperature?
Roast at around 400°F for 15 to 20 minutes, until the olives start to wrinkle slightly and the citrus peel gets fragrant. Keep an eye on them so the rosemary doesn’t burn.
Can you make these ahead of time?
Yes. Roast them up to two days in advance and store in an airtight container at room temperature. Reheat briefly before serving or enjoy at room temperature.
Do you purchase olives from a con or use deli olives to make the Citrus Rosemary Roasted Olives?