Description
These roasted olives with herbs, garlic, lemon peel, and a touch of sweetness transform ordinary olives into a standout appetizer in no time. Share them at your next dinner party!
Ingredients
- 1 cup / 140g kalamata olives, drained from brine (ideally not pitted*)
- 1 rosemary sprig (or equivalent – around 11cm / 4 inches)
- 2 oregano or marjoram sprig (or equivalent – around 11cm / 4 inches)
- Zest of half a medium lemon*
- 3 tablespoons olive oil
- 2 -4 cloves garlic,* peeled and cut in half
- 1 teaspoon maple syrup
- Cracked black pepper, to taste (optional)
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Combine all ingredients in a bowl (besides the pepper), and toss well for the olives to be covered in oil.
- Place everything in an oven-proof dish, spread out evenly and level, and place in the oven to bake for 15 minutes.
- After that time, turn your oven to grill/broil for 5 minutes until the olives start to slightly blister. Keep an eye on it so they don’t burn.
- Top with freshly cracked black pepper, and serve warm with bread to help soak up some of the juices.
Notes
Olives: Olives that still have pits in them retain more of their flavor. If all you have are pitted ones, that’s fine as well.
Lemon: Don’t have lemons? Switch it out for orange zest instead for a sweeter dish.
Garlic: Add as many cloves as you like. If you love roasted garlic, add more!
