Minimal Monday: Roasted Olives




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Step away from the baby carrots and ranch dressing.  Put the clip back on that bag of Kettle Chips.

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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.

The citrus zest, fresh herbs, and whole spices give the 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.  They become juicy and pliant.  The pit separates easily from the meat.   If you buy a variety of types, you can really appreciate the different personalities of each one.

Roasted Olives
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4 ratings

Yield: serves 2

Roasted Olives

Ingredients

  • 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)

Instructions

  1. Set oven to 350F
  2. Toast the seeds for about 5 minutes over medium heat in a pan on the stove, shaking the pan often to redistribute the spices.
  3. Toss the toasted seeds, and all the above ingredients, together in a bowl
  4. 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.

Notes:  Buy olives from an olive bar for this dish, they are so much fresher tasting than canned or jarred.  You can store these in a container in the refrigerator and reheat them just before serving.

Happy Monday!

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12 Comments

  • Reply
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  • Reply
    Alejandra
    August 15, 2012 at 3:22 am

    I love this idea! Such a great snack or appetizer.

  • Reply
    Joanne
    August 14, 2012 at 12:20 pm

    I’ve never met an olive I didn’t like…these sound like such a delicoius way to prepare them!

  • Reply
    glutenfreehappytummy.com
    August 14, 2012 at 4:25 am

    oh i love olives! and they look so beautiful too! yum!

  • Reply
    marla
    August 14, 2012 at 3:46 am

    These olives sound awesome! My 5 year old would be thrilled to munch on these ~ he is an olive fanatic!

  • Reply
    Averie @ Averie Cooks
    August 14, 2012 at 3:22 am

    Oh the photos in this post – so enticing! The herbs, the macro shots, the colors and texture – gorgeous!!

  • Reply
    Eileen
    August 13, 2012 at 6:41 pm

    These olives sound wonderful! I would probably have a hard time not eating them all before my guests showed up… :)

  • Reply
    Ocean Breezes and Country Sneezes
    August 13, 2012 at 11:53 pm

    I love olives and this dish looks deliciously simple too! All the better :-)

  • Reply
    Tricia
    August 13, 2012 at 6:59 pm

    It’s recipes like this that make me love bloggers like you. I would have never thought about roasting olives – so out of the box for me! They look amazing.

  • Reply
    Christy
    August 13, 2012 at 4:59 pm

    this is exactly how i love to eat. wishing i had my own olive tree, but happy that I can get good ones at the local. as always your photography is gorgeous too!

  • Reply
    Mary
    August 13, 2012 at 3:35 pm

    oh my. I bet I would LOVE these olives. I’ve never even considered roasting olives before this. Now, I need to try it. LOVE that dish and the placemat too!

  • Reply
    Edith
    August 13, 2012 at 3:28 pm

    Ohh such a good idea!! I just bought a jar of olives and was wondering what to do with it….they are definitely going in the oven!!! :D

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