Roasted Mediterranean Olives
My Roasted Mediterranean Olives are a delicious and simple appetiser - perfect to enjoy with a glass of wine!
Servings 8 people
Calories 198kcal
Ingredients
- 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 tbsp dried oregano See Note 4
- 1/2 cup olive oil extra virgin
Instructions
- 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.
Notes
- I like to use olives that have the stones in. I use a mix of varieties of olives, for a great contrast of colour.
- I use a vegetable peeler for the strips of peel. Avoid the white pith, as this is bitter.
- I have removed the seeds from the chilli for this recipe, however if you prefer the additional heat, you can certainly leave them in.
- The Australian tablespoon is 20ml or 4 teaspoons. In most other countries the tablespoon is 15ml or 3 teaspoons.
Nutrition
Calories: 198kcal | Carbohydrates: 3g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Sodium: 788mg | Potassium: 35mg | Fiber: 2g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg