Olive

Oven-Roasted Olives

by:
December 30, 2009
Author Notes

Hardly a recipe, this is an absolutely superb appetizer for a dinner party that involves marginal work and no advance preparation. Heating the olives amplifies their flavor, and the little chips of roasted garlic and crispy herbs give added oomph. —Rivka

  • Serves 6-8
Ingredients
  • 2 pounds mixed olives (I like picholine, kalamata, and manzanilla)
  • 2 sprigs thyme
  • 2 cloves garlic, sliced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 a lemon
  • good olive oil
In This Recipe
Directions
  1. Preheat oven to 350 degrees. Slice lemon in half lengthwise, and then slice the half you're using into half-rings.
  2. In a medium mixing bowl, combine all ingredients except oil. Stir to combine. Distribute evenly on a rimmed baking sheet, and drizzle with a couple tablespoons of the olive oil.
  3. Bake for 15 minutes, until garlic is golden and olives are bursting. Transfer to a bowl and serve immediately.

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I'm a healthcare consultant by day, food blogger by night, and I make a mean veggie chili. I'm eat a mostly-vegetarian diet, but have a soft spot for meat, especially braised short ribs. And this profile wouldn't be complete without an admission that I absolutely am addicted to cookies and chocolate. Finally, I love the idea of food52 and can't wait to share and read my and others' favorite recipes!