Baked Zesty Rosemary Olives

    40 min

    These olives are packed full of flavour. Whole olives are baked with white wine, orange juice, orange zest, olive oil, garlic and herbs. Perfect as an appetiser for any dinner party.

    14 people made this

    Serves: 12 

    • 500g whole mixed olives, drained
    • 4 tablespoons dry white wine
    • 2 tablespoons fresh orange juice
    • 2 tablespoons olive oil
    • 2 cloves garlic, finely chopped
    • 2 sprigs fresh rosemary
    • 2 tablespoons fresh parsley, chopped
    • 1 1/2 tablespoons chopped fresh oregano
    • 4 teaspoons grated orange zest
    • 1/4 teaspoon crushed chillies

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Preheat oven to 190 C / Gas 5. Stir the olives together with the wine, orange juice, olive oil and garlic in a 23x33cm or similar sized baking dish. Nestle the sprigs of rosemary in the olives.
    2. Bake in the preheated oven for 15 minutes, stirring halfway through the baking. Remove and discard the rosemary sprigs, then stir in the parsley, oregano, orange zest and crushed chillies. Serve warm or cool the olives and use them to top a salad.

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    Reviews in English (9)


    Lovely recipe and so easy all my friends loved them.  -  28 Jul 2012


    These are delicious! I used kalamata olives, which aren't called for here but that's what I had. Surprisingly, the olives didn't overpower the seasonings & after sitting at room temp for about an hour, the flavors just melded together. Wonderful recipe & next time I'll use the olives that are specified. Nice job:o)  -  26 Jun 2008  (Review from Allrecipes US | Canada)


    Loved these olives and it took no time to make. The green cerignolas olives were especially good. Thanks for sharing MIZDIZ.  -  27 Jun 2008  (Review from Allrecipes US | Canada)