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
- 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.
Photo by Elena Paravantes