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.  More Fast Hors d'Oeuvres

Herb-Roasted Olives
Photo: © Edward Pond
Active Time:
10 mins
Total Time:
25 mins
2 cups


  • 2 cups mixed green and black olives (3/4 pound)

  • 2 tablespoons extra-virgin olive oil

  • 2 garlic cloves (minced)

  • ¼ teaspoon dried oregano (crumbled)

  • ¼ teaspoon fennel seeds

  • ¼ teaspoon crushed red pepper

  • ½ teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 1 teaspoon finely grated orange zest

  • 1 tablespoon chopped flat-leaf parsley

  • ½ teaspoon coarsely chopped rosemary


  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.

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