Recipes

Herb-Roasted Olives

Name: Herb-Roasted Olives
Total time: 25 min
Ingredients: 2 cups mixed green and black olives (3/4 pound); 2 tablespoons extra-virgin olive oil; 2 garlic cloves (minced); 0.25 teaspoon dried oregano (crumbled); 0.25 teaspoon fennel seeds; 0.25 teaspoon crushed red pepper; 0.5 teaspoon kosher salt; 0.5 teaspoon freshly ground black pepper; 1 teaspoon finely grated orange zest; 1 tablespoon chopped flat-leaf parsley; 0.5 teaspoon coarsely chopped rosemary

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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

Updated on May 18, 2017

Herb-Roasted Olives — 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.