Orange and thyme roasted olives
This Orange and Thyme Roasted Olives recipe combines the zesty flavor of orange juice with aromatic thyme and garlic for a delicious appetizer. Roasted until tender, these olives make a perfect savory snack.
Cook time 30 min
Prep time 10 min
Ingredients:
1 cup orange juice2 cups olives
1 tbsp fresh thyme
2 garlic cloves
1/3 cup olive oil
Experience a delightful blend of citrus and herb flavors with this Orange and Thyme Roasted Olives recipe. Perfect as an appetizer or a savory snack, this easy-to-follow recipe combines the rich taste of olives with the refreshing zest of orange juice and the aromatic touch of fresh thyme.
Instructions:
- Preheat the oven to 375°F (190°C).
- Rinse the olives and pat them dry with a paper towel.
- Strip the thyme leaves from the stems if you haven't done so already.
- Mince the garlic cloves finely.
- In a mixing bowl, add the olives, orange juice, fresh thyme leaves, minced garlic, and olive oil.
- Toss the ingredients together until the olives are evenly coated.
- Spread the olive mixture in an even layer on a baking dish or a lined baking tray.
- Pour any remaining liquid mixture over the olives.
- Place the baking dish in the preheated oven.
- Roast for about 25-30 minutes, stirring halfway through, until the olives are tender and slightly wrinkled.
- Remove the roasted olives from the oven and let them cool slightly.
- Transfer to a serving bowl and enjoy warm or at room temperature.
Enjoy these Orange and Thyme Roasted Olives warm or at room temperature. They pair wonderfully with crusty bread, cheese, or as part of a charcuterie board. This recipe is a simple yet flavorful addition to any gathering or quiet evening at home.
Orange and thyme roasted olives FAQ:
Roast the olives for about 25-30 minutes at 375°F (190°C), stirring halfway through, until they are tender and slightly wrinkled.
Yes, you can store leftover roasted olives in an airtight container in the refrigerator for up to 5 days. Reheat before serving if desired.
You can substitute fresh thyme with dried thyme, but use about one-third the amount, as dried herbs are more potent. Alternatively, rosemary or oregano can work as substitutes.
You can use any variety of olives, such as Kalamata, Castelvetrano, or green olives. Just ensure they are pitted or pit-free for easy eating.
The olives are done when they are tender and slightly wrinkled. You can test one to check for tenderness and flavor.
Tips:
- For a bit of spice, consider adding a pinch of red pepper flakes to the marinade.
- To ensure even cooking, stir the olives occasionally during roasting.
- Fresh thyme works best for this recipe, but if you're in a pinch, dried thyme can be used—just reduce the amount to about 1 teaspoon.
- Marinate the olives for at least an hour before roasting to allow the flavors to meld together.
Nutrition per serving
8 ServingsCalories 80kcal
Protein 0.83g
Carbohydrates 6g
Fiber 1.28g
Sugar 2.03g
Fat 16g
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