Rosemary-roasted olives
Rosemary-roasted olives combine the briny taste of olives with aromatic rosemary and garlic, creating a flavourful appetizer that's easy to prepare. Ideal for entertaining or enjoying solo, this dish is roasted to perfection in just 15-20 minutes.
Cook time 0 min
Prep time 375 min
Ingredients:
1 cup olives2 garlic cloves
1 tbsp rosemary
1 bay leaf
2 tbsp olive oil
Rosemary-roasted olives are a delightful and easy appetiser that brings together the rich, briny flavour of olives with the aromatic essence of rosemary and a hint of garlic. This simple yet elegant dish can be prepared quickly and is perfect for entertaining guests or enjoying as a solo treat.
Instructions:
- Preheat your oven to 375°F (190°C).
- Place the cup of olives in a medium-sized bowl.
- Add the lightly crushed garlic cloves to the bowl with the olives.
- Sprinkle the chopped rosemary over the olives.
- Add the bay leaf to the bowl as well.
- Drizzle the 2 tablespoons of olive oil over the olives and herbs.
5. Mix Everything:
- Toss the olives gently to ensure they are evenly coated with the olive oil and herbs. You can use your hands or a spoon to mix.
- Pour the olive mixture into a small baking dish, spreading it out to create an even layer.
- Place the baking dish in the preheated oven and roast for 15-20 minutes. The olives should be slightly shriveled and the herbs fragrant, but not burnt. Stir halfway through to ensure even roasting.
- Remove from the oven and let the olives cool for a few minutes. Serve them warm or at room temperature.
- These rosemary-roasted olives make a perfect appetizer, snack, or accompaniment to a charcuterie board. Enjoy them on their own or alongside your favorite dishes!
By following these steps, you'll create an irresistibly aromatic and flavourful dish that's sure to impress. Rosemary-roasted olives are a perfect accompaniment to a charcuterie board, or they can be enjoyed on their own as a satisfying snack.
Rosemary-roasted olives FAQ:
The olives should be roasted in the preheated oven for 15-20 minutes. Stir halfway through to ensure even roasting.
The olives are done when they are slightly shriveled and the herbs are fragrant, but be careful not to burn them.
Yes, you can use a variety of olives such as green, black, or kalamata. Just ensure they are pitted if needed.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. They can be enjoyed cold or reheated.
Yes, you can substitute rosemary with other herbs like thyme or oregano, but this will change the flavor profile of the dish.
Tips:
- Use a mix of different types of olives, such as Kalamata, green, and black, for a variety of textures and flavours.
- To enhance the flavours further, let the olives marinate for a few hours or overnight before roasting.
- Add a pinch of chilli flakes for a slight kick of heat.
- Ensure the garlic cloves are well-coated with olive oil to prevent them from burning during roasting.
- These olives can be served warm or at room temperature, making them versatile for any occasion.
Nutrition per serving
4 ServingsCalories 70kcal
Protein 0.58g
Carbohydrates 3.90g
Fiber 0.96g
Sugar 0.02g
Fat 13g
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