Roasted olives with citrus and herbs is a vibrant, Mediterranean-inspired appetizer that transforms simple olives into a warm, aromatic, and deeply flavorful dish. The olives are tossed with a mix of fresh citrus (such as lemon and orange), herbs like rosemary and oregano, and aromatics including garlic and fennel seed. As they roast, the olives absorb the bright, zesty notes from the citrus and the earthy, savory flavors from the herbs, while the heat softens their brininess, bringing out a subtle sweetness
Roasted Olives with Citrus and Herbs
Ingredients:
2 cups assorted olives, rinsed
1 Meyer lemon, cut into quarters
2 tablespoons freshly squeezed Meyer lemon juice or 1 regular lemon and 1/2 orange juice.
4 cloves garlic, silvered
1 teaspoon fennel seeds
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 spring fresh rosemary
Directions:
- Preheat the oven to 400 degrees.
- Put the olives in an 8-inch square nonreactive baking pan. Squeeze the juice from the lemon quarters over the olives and add the lemon quarters to the pan, along with the lemon juice, olive oil, garlic, fennel seeds, oregano, red pepper flakes, and rosemary. Stir until well combined.
- Bark for 30 minutes. Serve warm.