Roasted Olives

Roasted Olives

Do you ever get tired of bringing the same types of appetizers to parties, or for that matter to your own party?  There are certain dishes people come to love that I bring, and I’m sure you as well.  It gets boring though creating the same dish over and over again, even if it is delicious. 

So why not break the mold this time, and create a platter or bowl of Roasted Olives?

Olives use to get a bad rap, but they actually have a host of health benefits that will have you filling up your plate.  Did you know olives are actually considered fruit?  Most people think of them as a vegetable.

The recipe below is so simple that even if you’re tired of making that same old appetizer, you could still have that, plus have time to prepare these Roasted Olives as well!

I recently made these for a class and they were gobbled up in a matter of minutes.

So check out the recipe below, and give these a try for an upcoming party – I guarantee they’ll be a hit.  Served in a bowl with some toothpicks, or with bruschetta on the side – everyone will be asking you for the recipe!

Roasted Olives

Ingredients:

6 ounces black pitted olives, drained
6 ounces Greek Kalamata pitted olives, drained
4.5 ounces garlic stuffed Spanish olives, drained
3-6 large garlic cloves, minced (depending on your palate)
5 or 6 fresh thyme sprigs
zest of 1/2 lemon, finely shredded
1/4 cup olive oil
juice of 1/2 lemon (about 2 tablespoons)
1/4 teaspoon coarse salt

Directions:

1. Preheat the oven to 425F degrees.

2. In a medium bowl, combine all of the ingredients and mix well.  Transfer the olive mixture to a foil lined sheet pan.

3. Bake for 20 minutes.  Cool then transfer to a bowl or platter.  Serve at room temperature alone, or with bruschetta.

Roasted Olives 1