Italian baked olives

Italian baked olives


5 people made this

About this recipe: If you love olives, this is the dish for you. The olives baked with olive oil, garlic, orange zest and chilli can be eaten straight away or stored for up to a month.


Serves: 10 

  • 360g mixed olives
  • 125ml extra virgin olive oil
  • 1/4 teaspoon fennel seeds
  • 4 garlic cloves, finely chopped
  • peel of 1 small orange
  • 1 teaspoon dried red chilli flakes
  • additional extra virgin olive oil for the jar

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

  1. Preheat the oven to 160 C / Gas 3.
  2. Drain the olives, cut a slit in each one and squeeze slightly. Finely chop the garlic cloves. Peel the orange, being careful to remove the pith, and cut the peel into 1cm. strips.
  3. Combine all the ingredients in a baking dish and toss well to coat the olives. Bake for 25 minutes in the preheated oven.
  4. Serve warm or let them cool and then store the olives in a jar covered with additional olive oil, refrigerated, for up to a month.

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Reviews (1)


We loved the fennel and orange along with the briny olives. I like to serve these at a cocktail party or to snack on anytime. - 27 Sep 2012

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