My Mediterranean Roasted Olives are ideal when you need a tasty, easily prepared appetiser. Simply combine several varieties of olives in an ovenproof dish, add some colourful, flavoursome aromatics and roast for 30 minutes. Roasting the olives boosts their natural flavour, which is further enhanced by the addition of fresh chilli, dried oregano and citrus peels. Some garlic slivers and a generous quantity of extra virgin olive oil bring the flavours together.
You will love these Mediterranean Roasted Olives because:
- Made from ingredients that are readily available, these simple products are combined in a way that makes them special.
- They are perfect when entertaining as they are gluten-free, nut-free and vegan, making them ideal for many people with dietary restrictions.
- These Oven-Roasted Mediterranean Olives are perfect for the novice cook. It is such a simple procedure that you can be confident you will have success with this recipe.
- Sitting down in front of a platter of these flavoursome, aromatic, roasted olives evokes feelings of the Mediterranean way of life.
- It is the perfect appetiser to prepare when time is short as it requires only about 10 minutes of hands-on time.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Olives – you can make these Roasted Mediterranean Olives using just one variety of olive if you wish. I used a combination of Greek Kalamata olives and Sicilian green olives for an attractive presentation. I use olives with the stone in, as I believe they are generally better quality and have better flavour. However, if you prefer to use pitted olives that’s fine, but I recommend that you don’t use a mixture of pitted and non-pitted olives as you don’t want any nasty surprises for your guests!
Strips of lemon and orange peel – remove a few strips of lemon and orange peel, avoiding the bitter, white pith. This will add subtle, bright, citrus flavours.
Garlic cloves – The Mediterranean diet has long been praised for its many health benefits, and garlic plays an important role, being used widely throughout the region. The pungent flavour of the garlic mellows with cooking and is a great addition to the Roasted Olives.
Chilli – I have used a long red chilli, also known as a cayenne red pepper. Their depth of heat is often quite mild – but not always! Test a small piece, if it is hotter than you would like I recommend that you remove the inner membrane and the seeds and use less if you prefer. Alternatively, you could use some dried chilli flakes.
Dried oregano – many cooks prefer the dried herb to the fresh. The flavour of dried oregano is more subtle than the fresh and better complements the other ingredients without dominating them.
Extra Virgin olive oil – for the best flavour and nutritional benefit, this is the ideal oil to use. It is an integral part of the much-acclaimed Mediterranean diet. Despite some reports to the contrary, extra virgin olive oil has a high smoke point and is suitable to use for cooking.
How to Make Roasted Olives:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Place your ingredients into a baking dish:
To begin, I add the olives to a medium-sized ovenproof baking dish. Then, add thinly sliced orange and lemon peel, garlic, red chilli, dried oregano and olive oil. Toss well to combine the ingredients.
2 – Bake the olives:
Bake for 30 minutes then remove from the oven.
Serve with some crusty bread and make sure that you enjoy the delicious, full-flavoured juices.
Tips for success and FAQs:
As this is such a simple recipe, its success depends on using good-quality ingredients. Buy good quality olives from a deli or the deli counter of the supermarket and use extra virgin olive oil for the best flavour.
It is important to use good quality olive oil, ideally extra virgin olive oil. Substituting with another oil will diminish the flavours and reduce the health benefits.
Yes! They are rich in antioxidants and a good source of dietary fibre and heart-healthy fats. We love to enjoy them as part of a Mediterranean diet.
Store leftover Roasted Olives in an airtight container in the fridge for up to 3 days. If the olives have been at room temperature for 2 hours or more, they should be discarded.
Serving suggestions:
The Roasted Mediterranean Olives can be served in the bowl in which you roast them or transferred to another bowl if you wish.
Serve the Roasted Mediterranean Olives as a light appetiser or as part of an antipasto selection with our Baked Beef Meatballs and Marinated Feta Cheese. Be sure to include crusty bread to soak up the delicious flavours of the roasting juices and a spoon for serving.
Other ways to use the Roasted Olives are:
- Add them to pasta sauce.
- In my Mediterranean Chicken Casserole.
- With Greek Style Chicken and Salsa.
- Add them to salads.
My Mediterranean Roasted Olives will become your go-to appetiser when you need something that looks good, tastes good and is easily prepared. It is certain to be popular with family and friends.
Alex xx
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Roasted Olives
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 3 cups olives – I use a mixture of Kalamata and Sicilian See Note 1
- 6 strips lemon peel See Note 2
- 6 strips orange peel See Note 2
- 4 cloves garlic – peeled and cut in half peeled and halved
- 1 long red chilli – cut in half and seeds removed See Note 3
- 2 teaspoon dried oregano
- ¼ cup extra virgin olive oil
Instructions
- Preheat your oven to 180 Degrees C (355 F).
- Drain any excess liquid from your olives, and place them into an ovenproof baking dish that is about 8 x 6 inches. (20 x 15 cm)
- Place the citrus peels, garlic cloves and chilli in the baking dish with the olives.
- Add the olive oil and dried oregano to the dish, and toss the ingredients together.
- Bake for 30 minutes, stirring halfway through.
- Allow the olives to cool slightly before serving.
- Serve warm or at room temperature with some crusty bread and make sure that you enjoy the delicious, full-flavoured juices.
Notes
- Olives: I use a mix of olives for a great contrast of colour and flavour. My favourites are Kalamata and Sicilian but choose the olives you most enjoy eating.
- Peel: for ease, I use a vegetable peeler for the strips of peel. Avoid the white pith, as this is bitter.
- Chillies: I have removed the seeds from the chilli for this recipe, however, if you prefer the additional heat, you can certainly leave them in.
- Storage: store leftover Roasted Olives in an airtight container in the fridge for up to 3 days. If the olives have been at room temperature for 2 hours or more, they should be discarded.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
This post was originally published in October 2019. It has been updated with new photos and more information. The recipe remains the same.
Tara Wilson
Incredible! Loved the combination of the citrus flavors with the spicy chiles. Hands down the best roasted olive recipe I have tried. I served these on a appetizer platter with the roasted feta recipe on your blog. Great combination!
Alexandra Cook
Hi Tara, I am delighted you enjoyed the Roasted Olives and combined them with our Roasted Feta recipe. What a great way to serve them. 🙂
Dennis
This was my first time roasting olives and I can’t believe how much roasting improved the flavors! this is a keeper!
Alexandra
That is so great – thanks for letting me know!