Easy Roasted Olives ~ step away from the baby carrots with ranch dressing and put the clip back on that bag of Kettle Chips! These warm olives are just as easy and soooo much better.
Roasted olives are easy and elegant!
If you’re having people over for dinner, or you’re just sitting in front of a table fan watching reruns of the Olympics with your significant other, these olives will elevate your cocktail hour.
Citrus zest, fresh herbs, and whole spices give the warm olives a multi-layered flavor.
I like using whole spices so you get little explosions of intense taste depending on where you bite down. The complex flavors linger in your mouth, which encourages you to eat slowly and deliberately.
Roasting brings out something entirely different in olives.
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 lb mixed olives with pits (or without, your choice)
- zest of 1 orange you can substitute lemon here
- 1/4 tsp coarse sea salt
- 1/4 tsp fresh cracked pepper
- 1 Tbsp good olive oil
- 1 Tbsp sherry vinegar
- 1 garlic clove minced
- pinch hot pepper flakes
- leaves from 1 or 2 sprigs fresh rosemary
- several sprigs fresh thyme
- several thin slices of orange or lemon
- Set oven to 350F
- Toast the seeds for about 5 minutes over medium heat in a pan on the stove, shaking the pan often to redistribute the spices.
- Toss the toasted seeds, and all the above ingredients, together in a bowl
- Spread the orange slices on the bottom of a small baking dish. Arrange the olive mixture on top and bake for about 30 minutes. Serve hot, with napkins, a little bowl for the pits, and two glasses of wine.