Description
These olives are roasted to perfection with bright citrus and fragrant rosemary. A simple yet elegant appetizer for any occasion.
Ingredients
Units
Scale
- 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