My 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.
3cupsolives - I use a mixture of Kalamata and SicilianSee Note 1
6stripslemon peelSee Note 2
6stripsorange peelSee Note 2
4clovesgarlic - peeled and cut in halfpeeled and halved
1longred chilli - cut in half and seeds removedSee Note 3
2teaspoondried oregano
¼cupextra 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.