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    Home » Appetizer Recipes

    Oven Roasted Olives

    Published: Dec 30, 2019 · Modified: Jun 25, 2023 by Jennifer Brown · This post may contain affiliate links · Leave a Comment

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    These oven roasted olives and garlic are marinated in a combination of olive oil and herbs for an easy and delicious snack or appetizer! The recipe is SCD (specific carbohydrate diet), Paleo, Whole30, vegan, vegetarian, gluten free, grain free, dairy free, and soy free.

    Close up photo of roasted olives and garlic covered in olive oil, thyme, and rosemary.

    I'm a BIG fan of olives and love the olive bar at Whole Foods...what I don't love is the price!

    Making your own marinated roasted olives is surprisingly easy and not quite as expensive!

    These oven roasted olives with rosemary are SO flavorful and are a great little snack, appetizer, or charcuterie board addition!

    Which olives are best for roasting?

    When choosing olives I like to stick to pitted olives so that there's no need for guests (or me) to spit out the seeds.

    One can of large black pitted olives and one bottle of green pitted olives on a white table.

    Also, plain green and/or black olives that are mild in flavor are best for this particular marinade, as it will allow the flavors of the herbs and oil to really shine through.

    The size of the olives is totally up to you!

    I tend to lean toward large but you choose whatever size you want. A mixture of sizes might be nice as well!

    How to cook olives

    This recipe is so simple. Like, super simple.

    All you do is pour a mixture of olive oil, thyme, rosemary, and salt over the olives and a few garlic cloves.

    All the ingredients for the roasted olives in bowls on a white table.

    Place the olives into the oven to roast for fifteen to twenty minutes, turning them about halfway through roasting.

    The olives are done roasting once they're a bit shriveled, bubbly, and the garlic cloves are lightly browned.

    Roasted olives in an oven safe brown baking dish.

    I prefer this dish to be served hot, straight from the oven but it's delicious at room temperature too.

    Note: When storing leftovers in the refrigerator, the olive oil will harden. Place the olives back into the oven at 350F just until warmed.

    What do I serve with oven roasted olives?

    The olives are perfect on their own but they're even better when served alongside some fresh fruit, prosciutto, and Almond Flour Crackers or Rosemary Thyme Crackers!

     A small charcuterie board filled with almond flour crackers, strawberries, prosciutto, olives, and a wedge of cheese.

    Here are more snack and appetizer recipes you'll enjoy!

    • Baked Sausage Stuffed Mushrooms
    • Black Bean Bites
    • Paleo Tortilla Chips
    • Healthy Broccoli Dip

    If you made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and my blog!

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    NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.

    Recipe inspired by Oak & Ola's Oven-Roasted European Olives.

    Recipe

    Garlic roasted olives in a small white bowl.

    Oven Roasted Olives

    by: Jennifer Brown
    These oven roasted olives and garlic are marinated in a combination of olive oil and herbs for an easy and delicious snack or appetizer! The recipe is SCD (specific carbohydrate diet), Paleo, Whole30, vegan, vegetarian, gluten free, grain free, dairy free, and soy free.
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Course Appetizer, Snack
    Cuisine Italian
    Servings 4 servings
    Calories 188 kcal

    Ingredients
      

    • 12 ounces pitted olives, drained (see notes below for more details)
    • 2 Tablespoons olive oil
    • ½ teaspoon dried thyme
    • ½ teaspoon dried rosemary
    • ¼ teaspoon fine sea salt
    • 2 garlic cloves

    Instructions
     

    • Preheat oven to 425F.
    • Place the drained olives and garlic cloves in a single layer in a baking dish.
    • In a small bowl mix together the olive oil, thyme, rosemary, and salt. Pour the mixture over the olives and use your hands to make sure each olive is coated in the marinade.
    • Place the baking dish into the oven for 15 to 20 minutes, making sure to stir and flip the olives halfway through cook time.
    • The dish is done when the garlic cloves are lightly browned and the olives are bubbly and a bit shriveled.
    • Serve straight from the oven or allow to cool to room temperature.

    Notes

    • Choose mild green or black olives (a mixture of the two is my favorite). I lean towards medium sized olives but choose whichever size you'd like. 
    • Store leftovers in an airtight container in the refrigerator for up to 3 days. The oil in the dish will harden when cold. To reheat, place back into the oven at 350F just until warmed. 
    The nutritional information calculated in this recipe are an estimate. The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen

    Nutrition

    Calories: 188kcal | Carbohydrates: 4g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Sodium: 1469mg | Potassium: 36mg | Fiber: 3g | Sugar: 1g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
    Keyword oven roasted olives, roasted olives with rosemary
    Did you make this recipe?Let me know how it was by leaving a comment and star rating below!

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