Greek Style Herb Roasted Olives

Roasted olives

I came across this idea in a magazine ad featuring the restaurant owner Donatella Arpaia, who mentioned spicy roasted olives as an appetizer idea.  I had never had roasted olives other than in a cooked dish, so this seemed very interesting yet simple.

You can use a mixture of olives, but I have a bunch kalamata olives that my sister had handpicked and prepared herself, so I used some of those. I made mine more “greek style” using Greek herbs such as oregano, garlic, parsley and lemon rather than making them spicy.

This recipe is really easy and these are best enjoyed right out of the oven. They give a burst of taste, because the roasting brings out the flavor. Serve them with an aperitif for something light to bite on when having a drink.

Greek Style Herb Roasted Olives

Servings: 1 cup
Author: Elena Paravantes
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  • 1 cup olives I did not remove the pits before roasting, but you can if you wish, although it may affect their appearance
  • 1 ½ tablespoon olive oil
  • 1 clove garlic minced
  • 2 teaspoons oregano
  • A pinch of thick salt
  • Freshly ground pepper
  • Lemon zest
  • Chopped parsley


  • Preheat oven at 430 degrees Fahrenheit (220 Celsius)
  • Rinse and dry the olives.
  • In a bowl, add the olives, olive oil, garlic and oregano (rub the oregano between your fingers to release the aroma) and mix well.
  • Spread the olives on a pan covered with aluminum foil, sprinkle some salt and pepper.
  • Roast for about 12 minutes, remove from oven, add some chopped parsley and lemon peel and serve.
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Photo by Elena Paravantes


  1. Have olives to pick now. Also this is a great idea for last seasons olives on my Aussie menu. Came across this recipe while looking for “Ancient oliveoil making method “Affiorato” (Rising to the surface). Trying to lern the ancient art.
    Can crush olives OK with old wheat grister. Currently eperimenting with mixing with blender and now settling out using a brand new tea-towel.
    The processes take some practice to learn at home without a hands-on mentor.
    Most grateful for any links with images.diagrams of flow charts and always love a Youtube video. Maybe theres smething in the old family treasure-chest or knowledge and history passed down.
    “The art or secrets of “Affiorato Meethod”,making olive oil.

  2. Interesting idea. I’m interested in giving it a try, but have a question regarding the ‘lemon peel.’ Would this be just the ‘zest’ (grated, julienned, minced?), or the peel-with-rind (again, how processed)? Or preserved (salted) lemon? Also, would the juice be added to the olives?

    Just stumbled upon your site. Everything looks so inviting and perfect for the warming weather. Will definitely be working my (our) way through the recipes.

    Thank you much.

    1. Breeze, yes good question. I use a microplane zester which gives these shred of the the lemon peel. So it would be considered more so zest, but lemon peel is fine too, from a fresh lemon. I’ve now added that clarification.

  3. Looks and sounds fabulous!!! Thank you for all the delicious recipes you share — they are all I ever cook since I found your site!

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