Recipes Herb-Roasted Olives 5.0 (1) 1 Review 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 By Sally Sampson Sally Sampson Sally Sampson is the founder and president of ChopChop Family, a nonprofit publisher of cooking magazines, cookbooks, digital content, cooking curricula, and learning decks. A seasoned recipe developer and writer, she has published 23 cookbooks. Food & Wine's Editorial Guidelines Updated on May 18, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Edward Pond Active Time: 10 mins Total Time: 25 mins Yield: 2 cups Ingredients 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 Directions 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. Notes Per 1/2 cup 211 calories, 22.6 gm total fat, 1.0 gm saturated fat, 4 gm carb. Rate it Print