Roasted olives

    35 min

    Pop some olives and some great flavourings into the oven and you have a fantastic dish. I use a combination of green and kalamata olives for this recipe. You can use any combination of olives. Don’t forget to put out a bowl for the stones if your olives are not pitted. Recipe is from my cookbook Vegetarian Tapas: 150 quick and delicious snacks and bites for sharing.


    2 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 tablespoon balsamic vinegar
    • 1 clove garlic, peeled and crushed
    • 1 teaspoon dried rosemary
    • 1 teaspoon dried chilli flakes
    • 1 teaspoon capers, drained
    • juice of 1 lemon
    • 80g green olives stuffed with pimento
    • 80g kalamata olives

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the oven to 200 C / Gas 6.
    2. In a jar or small bowl, mix together the olive oil, vinegar, garlic, rosemary, chilli flakes, capers and lemon juice. Place the olives on a roasting tray and add the prepared flavourings.
    3. Roast in the oven for about 20 minutes, until the olives begin to wrinkle. Remove from the oven and spoon into a serving bowl and serve warm or cold with cocktail sticks.

    See it on my blog

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