Oven-Roasted Citrus-Herb Kalamata Olives
Oven-Roasted Citrus-Herb Kalamata Olives
Classic DishKalamata Olives
Prep: 5 min • Cook: 15 min. Oven-roasted Kalamata olives are a warm, savory Greek snack — briny, slightly sweet olives tossed with garlic, fresh rosemary, bright orange zest and a touch of chili, roasted until their skins blister and the flavors concentrate. Serve them as part of a mezze spread or with crusty bread for an easy, fragrant appetizer.
- Preparation time
- 5 min
- Cooking time
- 15 min
- Total time
- 20 min
- Servings
- 4
Instructions
Prep
- 1Preheat the oven to 200°C (400°F). Line a small rimmed baking sheet with parchment or lightly grease it.
- 2Rinse the kalamata olives briefly and pat them very dry with paper towels to remove excess brine.
- 3In a medium bowl combine the olive oil, sliced garlic, chopped rosemary, orange zest and chili flakes; stir to form a fragrant dressing.
- 4Add the olives to the bowl and toss thoroughly so each olive is coated in the oil and aromatics.
Roasting
- 1Spread the coated olives in a single layer on the prepared baking sheet, making sure they have a little space to blister.
- 2Roast for 12–15 minutes, tossing once halfway through, until the skins begin to wrinkle and blister and the oil is fragrant.
- 3Remove from the oven and let rest for 3–5 minutes to allow flavors to settle; transfer to a warm bowl and serve.
Nutrition Information
- Calories
- 121 kcal
- Protein
- 1 g
- Fat
- 11 g
- Carbs
- 4 g
| Nutrient | Per serving |
|---|---|
| Calories | 121 kcal |
| Protein | 1 g |
| Fat | 11 g |
| Carbs | 4 g |
Tips
- Rinse and pat olives dry to remove excess brine; finely chop rosemary and zest the orange before tossing.
- Roast until skins just blister and oil smells fragrant; watch closely in the last minutes to avoid burning.
- Serve warm or at room temperature with crusty bread, cheeses, or as part of a mezze platter.
