Roasted olives

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5 min


15 min


2 cups

Roasted olives

© Royalty-Free/Masterfile

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
  • 0.5 g,
  • Carbohydrates
  • 1.9 g,
  • Fat
  • 6.8 g,
  • Fibre
  • 1 g,
  • Sodium
  • 763 mg.


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.