Description
These roasted olives are the perfect addition to an antipasto dish, a cheese board, a tapas dinner, or even just as a snack with crusty or sourdough bread.
Ingredients
Scale
- 1 1/2 lbs assorted olives, jarred or canned - See Note 1
- 1 tablespoon extra virgin olive oil
- 1/2 lemon, unpeeled and diced small
- 1 1/2 tsp dry oregano
- 1 tsp hot pepper flakes
- 1 tsp dry thyme
- 1/8 tsp black pepper
Instructions
- Preheat the oven to 400°F
- Drain olives
- Combine olives and remaining ingredients in a large baking dish and toss well, so they are well coated with the oil and the spices.
- Roast for 20 minutes
Notes
- Try to select a variety of good-tasting olives, like Kalamata, Castelvetrano, Alberquina, Niçoise, Mazanilla, and stay away from pimento-stuffed olives.
- Category: Side Dish
- Method: oven
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6 olives
- Calories: 49
- Sugar: 0.2
- Sodium: 530
- Fat: 5.2
- Saturated Fat: 0.7
- Unsaturated Fat: 4.2
- Trans Fat: 0
- Carbohydrates: 1.3
- Fiber: 1.1
- Protein: 0.4
- Cholesterol: 0