Mediterranean Baked Olives seasoned with rosemary and olive oil are the perfect appetizer for any occasion! Simple, quick, and using only a few ingredients, this will become the go-to recipe for your next gathering. This is a simple recipe using a mix of Greek and Spanish olives, but you can use any kind you like.
How to make baked olives:
You will need:
- Baking dish or a baking tray/sheet pan.
- Chopping board + knife – to cut lemon into slices & finely chop rosemary.
Preparation:
Get a baking dish or any oven-proof vessel (sheet pan,…). Add olives, lemon slices, fresh rosemary sprigs and drizzle with olive oil, some extra rosemary finely chopped and freshly cracked black pepper.
Bake this for about 20 minutes and enjoy!
Possible variations:
- Use a larger pan/oven dish and add cherry tomatoes (halved or whole) and feta (cut into cubes) or mozzarella – either small balls or get large ones and cut into bite-size pieces.
- I love using fresh rosemary here, thyme or lemon thyme are delicious substitutes.
- Add a drizzle of lemon juice.
- Grate some lemon zest over.
Ingredients:
- ½ cup Kalamata olives, without juices
- ½ cup black olives, without juices
- ½ cup green olives, without juices
- ½ lemon, sliced
- 5-6 fresh rosemary sprigs
- 1 tablespoon extra-virgin olive oil
- Freshly cracked black pepper, to taste
Directions:
- Preheat the oven to 400 Fahrenheit.
- In a baking dish, combine olives and lemon slices.
- Add about 4 rosemary sprigs on top. Finely chop the remaining rosemary sprigs (remove the stems first) and sprinkle over olives.
- Drizzle with olive oil and season with freshly cracked black pepper.
- Bake on the middle rack for about 20 minutes.
How to serve baked olives?
Definitely with freshly baked French baguette or other crusty bread. You can also add more olive oil right before serving which can serve as a dipping oil.
Place toothpicks or cocktail sticks right next to olives as well as a small bowl(s) where your guests can leave the toothpicks after they are done and for olive stones. Alternatively, use olives without stones (either plain or stuffed).
Frequently asked questions:
Can I use any type of olives for baking?
Yes! Both green and black olives work well. Use what you enjoy or have on hand. Just make sure they’re pitted and drained before baking.
Can I substitute olive oil with other cooking oil?
No. For best results, use a high quality extra virgin olive oil.
Should I consume baked olives warm only?
You can enjoy them either warm or cold.
Can I make them ahead of time?
You can prep everything in advance and pop them in the oven when ready to serve. They taste best fresh out of the oven.
Are baked olives served as an appetizer or a side?
They’re most often served as a warm appetizer or part of a tapas spread. You can also toss them into salads or pasta for extra flavor.
More Recipe Suggestions:
Mediterranean Baked Olives
Equipment
Ingredients
- ½ cup Kalamata olives without juices
- ½ cup black olives without juices
- ½ cup green olives without juices
- ½ lemon sliced
- 5-6 fresh rosemary sprigs
- 1 tablespoon extra-virgin olive oil
- Freshly cracked black pepper to taste
Instructions
- Preheat the oven to 400 F).
- In a baking dish, combine olives and lemon slices.
- Add about 4 rosemary sprigs on top. Finely chop the remaining rosemary sprigs (remove the stems first) and sprinkle over olives.
- Drizzle with olive oil and season with freshly cracked black pepper.
- Bake on the middle rack for about 20 minutes.
Share this:
Discover more from NorthEast Nosh Recipes
Subscribe to get the latest posts sent to your email.
You must be logged in to post a comment.