Roasted olives


  • Prep Time5 mins
  • Total Time15 mins
  • Makes2 cups
Roasted olives

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A dish of mixed olives is always a welcome no-work appetizer. Add a little oomph by choosing many different varieties from the deli cart. Flavour it up with strips of tangy orange peel and sprigs of thyme. A quick blast in the oven kicks up the flavour.


  • 2 cups mixed black and green olives

  • 1 orange

  • 1 tsp chopped fresh thyme

  • sprigs fresh thyme


  • Preheat oven to 350F (180C). Place olives in a pie plate. Peel 2 long strips of rind from orange. Finely grate 1 tsp (5 mL) peel. Stir strips and peel into olives with 1 tsp (5 mL) chopped fresh thyme. Then tuck a sprig or two of fresh thyme into olive mixture.

  • Roast in centre of preheated oven until warmed through, 10 to 15 minutes. Turn into a serving bowl. Serve olives right away or at room temperature. Don't forget to put out a bowl for pits!

Nutrition (per serving)

Calories 66, Protein 0.5g, Carbohydrates 1.9g, Fat 6.8g, Fibre 1g, Sodium 763mg.


There's a wide selection of olives at the supermarket deli cart. Here's what you may be spooning up.

* Manzanilla Medium to large green olives from Spain. Available whole, pitted and stuffed with pimentos. Sometimes they're marinated with chili flakes for a fiery kick. * Kalamata Large black almond-shaped olives from Greece. Their colour ranges from dark black to light purple, and they have a very rich and fruity flavour. * Niçoise Medium-size black olives from France. They have a rich, nutty flavour that's much milder than other black olives. * Gaeta Medium-size black olives from Italy. They look very wrinkly and have a tangy flavour.

Herbed Roasted Red Pepper

Stir 1 large, thickly sliced roasted red pepper, 1 tsp (5 mL) dried rosemary leaves and 1/2 tsp (2 mL) dried oregano leaves into olives before roasting.

Lemon Pepper

Stir 2 tsp (10 mL) finely grated lemon peel into olives and sprinkle with 1/2 tsp (2 mL) freshly ground black pepper before roasting.