Lemon-Garlic Roasted Olives with Herbs
Try our irresistible Lemon-Garlic Roasted Olives with Herbs recipe. These olives are seasoned with lemon zest, garlic, and aromatic herbs, then roasted until slightly shriveled and fragrant. Perfect for entertaining or as a delicious addition to your antipasto platter.
Ingredients
- 1 pound assorted olives Cerignola and Castelvetrano, about 3 cups
- 1 lemon zest and juice
- 3 cloves of garlic minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme leaves
- ½ teaspoon crushed fennel seeds
- 1/2 teaspoon red pepper flakes optional
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the olives under cold water and pat them dry with a paper towel.
- In a large bowl, combine the olives, lemon zest, minced garlic, olive oil, chopped rosemary, thyme leaves, red pepper flakes (if using), salt, and black pepper. Toss everything together until the olives are well coated.
- Spread the olives in a single layer on a baking sheet or shallow ovenproof dish.
- Roast the olives in the preheated oven for about 20-25 minutes, or until they are slightly shriveled and fragrant. Stir the olives occasionally to ensure even roasting.
- Remove the olives from the oven and let them cool for a few minutes.
- Drizzle the roasted olives with fresh lemon juice and give them a gentle toss to combine the flavors.
- Transfer the roasted olives to a serving dish and serve them warm or at room temperature.
Notes
Enjoy these Lemon-Garlic Roasted Olives with Herbs as a tasty appetizer or a flavorful addition to your antipasto platter. Delight your guests with this Mediterranean-inspired dish!
Yield: Approximately 3 cups of roasted olives