Roasted Olives are one of life's finest offerings! Using a combination of stuffed green olives and kalamata olives with fresh oregano these herbed olives take oven roasted olives to the point of sophisticated deliciousness!
Olive recipes like my Black Olive Tapenade, Green Olive Dip and Olive Tapenade recipe make entertaining a breeze!
You can make this recipe ahead of time and keep in a low oven until guests arrive!
Better yet all of my olive recipes work beautifully as the feature on a Grazing Platter!
These oven roasted herbed olives can be simply served with my easy crostini or pita chips for a fuss free appetizer!
We use a combination of stuffed green olives and kalamata olives for a variety of colour and texture!
Can you cook olives?
This recipe shows you how to cook olives in the oven!
Whilst there are many olive recipes out there which don't call for cooking the olives, there is a delicious taste the olives impart after a good oven roasting with complimentary ingredients.
We cook our olives in a simple liquid of olive oil, olive brine, garlic, lemon zest and juice and the results are simply heavenly!
Other ways you can cook with olives, but not roasted them are in recipes such are my Sun-dried tomato tapenade, Artichoke olive tapenade or simple Cream Cheese Olive Dip with black olives.
How do you serve Olives for a party?
Olives bring a fancy pants vibe to parties. They are the ultimate adult type ingredient that hae a reputation which preceeds them!
For parties you can serve olives in the following ways:
- as an appetizer
- part of a grazing platter
- as a dip
- spread on crostini
- in small bowls
- oven roasted
Or you might like to serve them on the side of a bigger platter, like I do for my Labneh Dip recipe which is all about the contrasting textures of the briney olives, salty crunchy pita chips and smooth creamy labneh yoghurt dip.
The photo below shows you exactly what we need for this recipe. The ingredients are all simple and easy to find at the local shops.
As you can see, you will need:
- stuffed green olives
- kalamata olives
- garlic cloves
- olive brine (green)
- olive brine (kalamata)
- lemon (zest and juice of)
- olive oil
- fresh oregano
You can use a variety of olives, deli style, (fresh), or jarred will all work for this recipe. The trick is using more than 1 type or colour of olive
The photos below show you the steps we take to make this quick and easy recipe!
Start by prepping the garlic and lemon for herby fresh zingy-e-ness!
- Use a knife and chopping board to finely slice the garlic (Photo 1)
- Use a hand held grater to roughly grate the lemon rind (Photo 2)
- Next add the liquids the olives till roast in, starting with the olive oil (Photo 3)
- Next add the olive brine (Photo 4)
The olive brine is the liquid that the olives come in (from a jar), it has a strong olive flavour and adds a depth of deliciousness to this recipe
- Next add the 2nd type/colour of olive brine (Photo 5)
- Then add the sliced garlic (Photo 6)
- Next add the grated lemon zest (Photo 7)
- And squeeze one half of the zested lemon into the baking dish (Photo 8)
We make this delicious infused olive oil combination as it results in the most delicious soft and citrusy olives that you will ever try!
- Next add the fresh oregano (there is no need to 'mix' these ingredients together) (Photo 9)
I just LOVE the above photo as it really tells you the story of how are olives re going to be roasted!!
- Next add the stuffed green olives to the baking dish (Photo 10)
- Then the kalamata olives (Photo 11)
- Add in the capers (Photo 12)
- And the olives are ready to be oven roasted (Photo 13)
During the course of oven roasting you need to open the oven use an oven mitt to pull the rack out a little bit and stir the olives to get them moving around in the olive oil mix.
Oven roasted olives quick info:
About the recipe:
- we use 2 types of olives
- you can use only pitted olives, but I like a combination of both
- drain the capers before adding (discard liquid)
- you can substitute orange zest and juice for the lemon if you wish
- the garlic is essential for depth of flavour
FAQs about Garlic Olives recipe
- the pimento stuffed olives brings the red flecks of colour
- Remove the skin and end of each garlic clove
- if you buy fresh olives that are not in brine, drain any liquid from the container they come in into the dish (full of flavour)
- For serving suggestions try crostini, toast points, mini toasts or pita chips
Your quick questions answered:
- This recipe is quick and very easy!
- The roasted olives are best served hot/warm
- You can use black olives, spicy olives, or your favourite type
- This recipe is vegetarian
- This is an EASY recipe
This is what I have learnt:
- the bigger the olives are the better
- you do need to stir the olives as they are baking (3-4 times)
- use rosemary for a substitute for oregano
- make the recipe ahead of time and let it sit in the fridge, roast on the day
Appetizer recipes (to get the party started!)
It is a good idea to have a variety of tastes across a few appetizers. You might like to try some of the following recipes:
- Chicken Liver Pate
- Spinach Cob Loaf
- Baked Camembert with Cranberry Sauce
- Coconut Prawns (with 2 different dipping sauces)
- Grazing Platter (to feed a crowd)
- Mini Quiches (12 different ways)
- Baked Brie with garlic
To serve your olives, leave them in the baking dish you cooked them in (as all of the delicious juices will still be in there) and pop some mini toasts nearby.
Throw a spoon into the baking dish and the guests will get the idea and start digging in!
The roasted olives will be soft, silky and seriously delicious (olive-the time, haha!!)
Roasted Olives with Lemon, Garlic and Herbs will quickly become your new to recipe when the guests arrive. Heck, you can even skip dinner and have yourself a little olive party with a few wines to pass the time!
You definitely don't need to be an olive lover in advance to love this recipe, but boy, oh boy, I intend to turn you into one, once you have tried it!
Pin and save the recipe for later!
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- Baking dish
- Wooden spoon
- Chopping board
- 500 grams stuffed green olives
- 500 grams kalamata olives
- ⅓ cup capers drained, not rinsed
- 1 juice and zest of lemon
- 1 tablespoon green olive brine
- 1 tablespoon kalamata olive brine
- 10 cloves garlic
- Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
- Use a knife and chopping board to finely slic garlic.
- Use a hand held grater to roughly zest lemon
- In a oven proof baking dish add olive oil, sliced garlic, both types of olive brine, lemon zest and the juice of ½ lemon.
- Add fresh oregano
- Add pitted olives, kalamata olives and capers
- Place baking tray on the middle wrack in the oven for 15 - 20 mins, stirring every 5 mins
- Serve with mini toasts
Roasted Olives with lemon
There is something so simple about combining delicious ingredients and letting them play together!
This is the kindof recipe that you can let you hair down with. No rush, no stress, the olives will be there for you!
Grab your olives, get your oven on and let sophistication come to the party in style.
Let me know if you have any questions, I would love to hear your feedback in the comments below.
This looks so delicious and yummy! My husband and I love olives! I can't wait to give this a try!
Sisley White says
I never think to roast them as I love them so much I just eat them straight out of the pot. I need to try this to go with a charcuterie board asap! how long will they last once roasted? Can they be put in a jar?