Go Back
–+ servings

Warm Marinated Olives with Rosemary, Orange & Garlic

Created by: Sarah Mock
warm olive appetizer in a white bowl with orange peel and rosemary
prep time5 minutes
cook time45 minutes
total time50 minutes
Makes 3 cups

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

Instructions
 

  • 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 red pepper flakes, 1 ½ t pickled banana pappers, 1 Tablespoon Rosemary, rind of orange, 2 Bay Leaves, ⅓ Cup 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.

Notes

Roasted Olive Tips:

  1. 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.
  2. Serve on a cheese and charcuterie board.
  3. Give roasted marinated olives as a hostess gift. 

Copy/Paste and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright-protected. SavoringTheGood®