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Roasted Mediterranean Olives. A recipe by It's Not Complicated Recipes.

Roasted Mediterranean Olives

My Roasted Mediterranean Olives are a delicious and simple appetiser - perfect to enjoy with a glass of wine!
Course Antipasto, Appetiser
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people
Calories 198kcal
Author Alexandra


  • 3 cups olives See Note 1
  • 6 strips lemon peel See Note 2
  • 6 strips orange peel See Note 2
  • 4 cloves garlic peeled and halved
  • 1 long red chilli halved and seeds removed. See Note 3
  • 1 tablespoon dried oregano See Note 4
  • ½ cup olive oil extra virgin


  • Preheat your oven to 180 Degrees C (350 F).
    Drain any excess liquid from your olives, and place them into a baking dish.
  • Prepare your other ingredients: strips of peel, garlic cloves and chillies. Place 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.


  1. I like to use olives that have the stones in. I use a mix of varieties of olives, for a great contrast of colour.
  2. I use a vegetable peeler for the strips of peel. Avoid the white pith, as this is bitter.
  3. I have removed the seeds from the chilli for this recipe, however if you prefer the additional heat, you can certainly leave them in.
  4. The Australian tablespoon is 20ml or 4 teaspoons. In most other countries the tablespoon is 15ml or 3 teaspoons.


Calories: 198kcal | Carbohydrates: 3g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Sodium: 788mg | Potassium: 35mg | Fiber: 2g | Sugar: 1g | Calcium: 39mg | Iron: 1mg