Est. 2011

October 9, 2018

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Recipe | Herb-Roasted Castelvetrano Olives

Have you ever had roasted olives? Sometimes, the simplest modifications can elevate a dish or an ingredient in a way that is, frankly, unbelievable! I recently tried roasting olives and served them as part of a smörgåsbord dinner (like a cheeseboard), and they were one of the top two favorite components of the dinner spread. Olives are delicious on their own, but when you add a few herbs and a bit of olive oil, and then roast them, the results are spectacular and astounding!

So here’s the world’s simplest recipe, for Herb-Roasted Castelvetrano Olives. If you like olives, you won’t be disappointed!

Herb-Roasted Castelvetrano Olives
makes about 5 cups

Ingredients
– About 5 cups olives
– 1/2 cup olive oil
– 2 tbsp freshly squeezed lemon juice
– pinch red pepper flakes
– 6 small sprigs thyme
– 3 sprigs rosemary
– 2 head garlic, separated, peeled, and smashed a bit

Directions 
Preheat oven to 350 degrees. Toss all ingredients in medium-sized mixing bowl. Spread on baking sheet and roast for about 25-30 minutes, or until olives are blistered. Stir once halfway through roast time. Keep a jar (for a few weeks) of these in your refrigerator to put out when unexpected guests stop by!

Enjoy!

Some of my favorite kitchen items to help you make roasted olives: sheet pans and Weck storage jars.

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Second photo by LaRue Photography.

  1. Barb

    October 11th, 2018 at 4:19 pm

    Oooh! Yummy!

    I’ve done olives with herbs and orange zest warmed in olive oil on the stovetop, which is also very nice. I’ll give these a try next!

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