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Oven-Roasted Citrus-Herb Kalamata Olives - Image 1

Oven-Roasted Citrus-Herb Kalamata Olives

Mediterranean cuisineGreek cuisine
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Oven-Roasted Citrus-Herb Kalamata Olives

Kalamata 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
Course
Appetizer
Complexity
Easy
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Scale:

Ingredients

  • 11oz kalamata olives(pitted if possible; rinse and pat dry to reduce excess brine)
  • 2 tbsp olive oil(extra-virgin for best flavor)
  • 2 pcs garlic(cloves, thinly sliced or lightly crushed)
  • 1 tbsp rosemary(fresh, finely chopped)
  • 1 tbsp orange zest(zest from one medium orange, avoid white pith)
  • 1/4 tsp chili flakes(adjust to taste for heat)

Instructions

Prep

  1. Preheat the oven to 200°C (400°F). Line a small rimmed baking sheet with parchment or lightly grease it.
  2. Rinse the kalamata olives briefly and pat them very dry with paper towels to remove excess brine.
  3. In a medium bowl combine the olive oil, sliced garlic, chopped rosemary, orange zest and chili flakes; stir to form a fragrant dressing.
  4. Add the olives to the bowl and toss thoroughly so each olive is coated in the oil and aromatics.

Roasting

  1. Spread the coated olives in a single layer on the prepared baking sheet, making sure they have a little space to blister.
  2. Roast for 12–15 minutes, tossing once halfway through, until the skins begin to wrinkle and blister and the oil is fragrant.
  3. Remove from the oven and let rest for 3–5 minutes to allow flavors to settle; transfer to a warm bowl and serve.

Nutrition

Servings
4
Serving size (imperial)
3.4 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories120.5 kcal127 kcal482 kcal
Protein1.2 g1.3 g4.8 g
Fat11 g11.6 g44 g
Carbs3.5 g3.7 g14 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.

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