Herb-Roasted Olives

If you need an easy nosh for a party, these herb-roasted olives are an elegant, simple hors d'oeuvre that everyone will appreciate having to snack on. 

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  • Servings: MAKES 2 CUPS

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  • 2 cups mixed green and black olives (3/4 pound)
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried oregano, crumbled
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon finely grated orange zest
  • 1 tablespoon chopped flat-leaf parsley
  • 1/2 teaspoon coarsely chopped rosemary

How to make this recipe

  1. Preheat the oven to 450°. On a small baking sheet, toss the olives, olive oil, garlic, oregano, fennel seeds, crushed red pepper, salt and black pepper. Roast until sizzling, about 15 minutes. Transfer the olives to a bowl and toss with the orange zest, parsley and rosemary. Serve warm or at room temperature.


Per 1/2 cup 211 calories, 22.6 gm total fat, 1.0 gm saturated fat, 4 gm carb.

Contributed By Photo © Edward Pond Published January 2003

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