Roasted Olives Recipes

ROASTED OLIVES

Roasted Olives image

Make and share this Roasted Olives recipe from Food.com.

Provided by Miraklegirl

Categories Vegetable

Time 12m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 cups assorted green and black olives
2 rosemary sprigs, cut in half
1 orange, zest of, cut into long,thin strips
1/4 cup extra virgin olive oil
1/4 teaspoon dried chili pepper flakes
salt, to taste

Steps:

Preheat an oven to 400°F.
In a bowl, combine the olives, rosemary, orange zest, olive oil, chili flakes and salt and toss to coat.
Divide the olive mixture between 2 tapas pans and bake until the olives are warmed through, 7 to 10 minutes.
Serve warm or at room temperature.

Nutrition Facts : Calories 235.4, Fat 24.3, SaturatedFat 3.3, Sodium 741.2, Carbohydrate 6.3, Fiber 3.2, Protein 0.8

ROASTED OLIVES

Roasted Olives image

Serve warmed olives as pre-dinner bites along with artisanal cheeses.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 2 cups

Number Of Ingredients 7

Ingredients

2 cups assorted brine-cured olives, rinsed
1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
Pinch of freshly ground black pepper
2 bay leaves
3 rosemary sprigs
4 strips orange zest (4 inches each)

Steps:

Preheat oven to 400 degrees. Stir all ingredients in an 8-inch square baking dish. Cover with foil; bake until fragrant and heated through, 20 to 30 minutes. Serve warm.

LINDSAY ROASTED OLIVES

Lindsay Roasted Olives image

Roasting olives is a fun and simple technique that gives them a slightly chewy outside and a dense flesh and transforms them into a truly unique bite. The addition of tomatoes, whole garlic and herbs de Provence adds color, texture and added flavor to a mixture of glossy black ripe olives, brightly flavored Kalamatas and briny green olives stuffed with garlic. We like to serve this starter with toasted baguette slices, crackers, pita bread or just by themselves with skewers to make it easy to pick them up and pop them in your mouth. Note: herbs de Provence is a dried herbal blend of rosemary, basil, sage, thyme, summer savory and lavender. It can be found at larger grocery stores or online. If you have trouble finding it, just make your own mix of a few of the designated dried herbs that you have on your pantry shelf. It will be delicious.

Provided by Food Network

Time 35m

Yield 8

Number Of Ingredients 8

Ingredients

1 pint (2 cups) grape or cherry tomatoes
1 cup Lindsay® Ripe Pitted Olives
1 cup Lindsay® Greek Kalamata Pitted Olives
1 cup Lindsay® Garlic Stuffed Spanish Olives
1 tablespoon herbs de Provence blend or a mix of dried rosemary and thyme
8 whole garlic cloves, peeled
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper

Steps:

Heat oven to 425 degrees F. In a medium bowl, combine all ingredients; mix well. Transfer mixture to a 15x10-inch jelly roll pan. Bake 15 to 20 minutes or until the tomatoes have shriveled and browned lightly. Cool on the pan. Transfer to a shallow bowl. Serve at room temperature with toasted baguette slices or crackers.

SPICY ROASTED OLIVES

Spicy Roasted Olives image

Provided by Tyler Florence

Categories appetizer

Time 1h10m

Yield 3 cups

Number Of Ingredients 7

Ingredients

3 cups mixed green and black olives with pits
4 sprigs rosemary
1 fresh red chile, sliced thin
4 whole cloves garlic, peeled
2 tangerines
1/2 cup extra-virgin olive oil
1 tablespoon red wine vinegar

Steps:

Preheat oven to 300 degrees F.
In a small roasting pan, mix together the olives, rosemary, chile, and garlic. Slice the tangerines in half and squeeze the juice over the olives; toss in the rinds. Pour over the olive oil and vinegar and give it a good stir. Cover with foil and bake for about 1 hour. Serve warm or at room temperature.

BAKED CHEESE OLIVES

Baked Cheese Olives image

Rich cheese dough surrounds a savory olive. A great pick-up appetizer or snack. You can freeze the unbaked, dough-wrapped-olives and then bake them right out of the freezer, extending the baking time by a few minutes.

Provided by ANITAL

Categories Appetizers and Snacks Vegetable Olives

Time 30m

Yield 9

Number Of Ingredients 5

Ingredients

1 cup shredded Cheddar cheese
2 tablespoons butter, softened
½ cup all-purpose flour
⅛ teaspoon cayenne pepper
24 pimento-stuffed green olives

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a small mixing bowl, combine cheese and butter or margarine. Stir flour and cayenne pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each green olive. Arrange the wrapped olives on a cookie sheet.
Bake for 15 minutes, or until golden brown.

Nutrition Facts : Calories 109.6 calories, Carbohydrate 5.7 g, Cholesterol 20 mg, Fat 8 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 4.4 g, Sodium 316.7 mg, Sugar 0.1 g

HERB-ROASTED OLIVES & TOMATOES

Herb-Roasted Olives & Tomatoes image

Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. -Anndrea Bailey, Huntington Beach, California

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 4 cups.

Number Of Ingredients 8

Ingredients

2 cups cherry tomatoes
1 cup garlic-stuffed olives
1 cup Greek olives
1 cup pitted ripe olives
8 garlic cloves, peeled
3 tablespoons olive oil
1 tablespoon herbes de Provence
1/4 teaspoon pepper

Steps:

Preheat oven to 425°. Combine the first 5 ingredients on a greased 15x10x1-in. baking pan. Add oil and seasonings; toss to coat. Roast until tomatoes are softened, 15-20 minutes, stirring occasionally.

Nutrition Facts : Calories 71 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.

ROASTED OLIVES

Roasted Olives image

Yield makes about 2 cups

Number Of Ingredients 7

Ingredients

2 cups assorted brine-cured olives, rinsed
1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
Pinch of freshly ground black pepper
2 bay leaves
3 rosemary sprigs
4 strips orange zest (4 inches each)

Steps:

Preheat the oven to 400°F. Stir all the ingredients in an 8-inch-square baking dish. Cover with foil; bake until fragrant and heated through, 20 to 30 minutes. Serve warm.

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