If you love olives but have never had warm olives, you are missing out! This is a super simple recipe that can be made with a few ingredients you probably already have in your pantry such as jarred olives, olive oil, a hint of rosemary, garlic, and aromatics.
Serve as a simple Spanish appetizer, as part of a cheeseboard, or pulse in a food processor to make an olive tapenade.
What types of olives are good for making warm marinated olives?
I would say use your favorite olives in this recipe but you may want a few suggestions. Here are some delicious options. Choose a minimum of 2 or any combination.
- Pitted Kalamata
- Spanish
- Stuffed olives
- Garlic stuffed olives
- Oil Cured
- Castelvetrano
Ingredients for warm olives:
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Other aromatics that could be added or substituted:
Fennel seeds, lemon zest, thyme leaves, as well as other herbs and spices.
I made a similar recipe to this one, years ago but lost it. I am adapting a recipe I found at ButterEggs.com
How to make this olive appetizer:
- Preheat the oven to 375.
- Open and drain the olives.
- Place the drained olives in a baking dish.
- Add the rest of the ingredients including the orange zest and herbs to the dish and toss to coat.
- Roast in the oven for 45 minutes, stirring at the 30-minute mark.
- Stir once more when the time is up.
- Allow to cool slightly before transferring to a serving dish but serve warm and fragrant.
Can you heat olives in the microwave?
- If in a hurry, microwave the olives in a microwave-safe bowl on high in 2-minute intervals. Stir every 2 minutes until warmed through.
- Serve on a cheese and charcuterie board.
- Give roasted marinated olives as a hostess gift.
FAQ's and Tips
Keep the olives in the fridge for up to a month, if they last that long! Warm in the microwave before serving or allow them to come to room temperature naturally.
Warm Marinated Olives with Rosemary, Orange & Garlic
Ingredients
- 3 (3) jars olives 10 ounces
- 6 cloves (6 cloves) Garlic
- ¼ Teaspoon (¼ Teaspoon) red pepper flakes
- 1 ½ t (1 ½ t) pickled banana pappers
- 1 Tablespoon (1 Tablespoon) Rosemary
- rind of orange
- 2 (2) Bay Leaves
- ⅓ Cup (72 g) olive oil
- 2 Tablespoon (2 Tablespoon) balsamic vinegar
- fresh cracked pepper
Method
- Preheat the oven to 375.
- Open and drain the olives.3 jars olives
- Place the drained olives in a baking dish.
- Slice the garlic in thin slivers or leave whole.6 cloves Garlic
- Add the rest of the ingredients to the dish and toss to coat.¼ Teaspoon (¼ Teaspoon) red pepper flakes, 1 ½ t (1 ½ t) pickled banana pappers, 1 Tablespoon Rosemary, rind of orange, 2 Bay Leaves, ⅓ Cup (72 g) olive oil, 2 Tablespoon balsamic vinegar, fresh cracked pepper
- Roast in the oven for 45 minutes, stirring at the 30 minute mark.
- Stir one more time when the time is up.
- Allow to cool slightly before serving.
Nutrition
Notes
Roasted Olive Tips:
- If in a hurry, microwave the olives in a microwave safe bowl on high in 2 minute intervals. Stir each 2 minutes until warmed through.
- Serve on a cheese and charcuterie board.
- Give roasted marinated olives as a hostess gift.
Nutrition Discolure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
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