Baked Olives
Oven baked olives seasoned with rosemary and olive oil are the perfect appetizer for any occasion! Simple, quick and using only a few ingredients, this will become the go to recipe for your next gathering.
Ingredients
- ½ cup Kalamata olives (without juices)
- ½ cup black olives
- ½ cup green olives (without juices, see note 1)
- ½ lemon (sliced)
- 5-6 fresh rosemary sprigs (see note 2)
- 1 tablespoon extra virgin olive oil (see note 3)
- black pepper (freshly cracked, to taste)
Instructions
- Preheat oven to 400 Fahrenheit (200 Celsius).
- Meanwhile: In a baking dish, combine together olives, lemon slices and add about 4 rosemary sprigs on top. Finely chop the remaining rosemary sprigs (remove the stems first) and sprinkle over olives. Drizzle with olive oil, and season with freshly cracked black pepper.
- Bake on the middle rack at 400 Fahrenheit (200 Celsius) for about 20 minutes.
- Enjoy warm or cold!
Notes
- You can use any olives you like: pitted, with stones, stuffed, Kalamata or Spanish,…. The quantities are only an estimate so feel free to add more if you like.
- Fresh rosemary does give this simple appetizer a great flavor but you can substitute it with fresh thyme or lemon thyme.
- I highly recommend using a good quality extra virgin olive oil. I also like to pour some more over the olives right before serving and use it as a bread dipping oil – so good!
- Check out the post above this recipe card for more recipe ideas with olives, possible variations and some answers to FAQ if in doubt.
Nutrition
Calories: 113kcal (6%)Carbohydrates: 4g (1%)Protein: 1g (2%)Fat: 11g (17%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 791mg (34%)Potassium: 65mg (2%)Fiber: 3g (13%)Sugar: 1g (1%)Vitamin A: 245IU (5%)Vitamin C: 7mg (8%)Calcium: 39mg (4%)Iron: 1mg (6%)
Tried this recipe?Let us know how it was!