My Mediterranean Roasted Olives are a quick, flavourful appetizer you can make anytime. Combine a few olive varieties in an ovenproof dish, add a handful of vibrant aromatics and roast for about 30 minutes. Roasting concentrates the olives’ natural taste, which is lifted further by fresh chilli, dried oregano and strips of citrus peel. A few garlic slivers and a generous drizzle of extra virgin olive oil tie everything together.
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You will love these Mediterranean Roasted Olives because:
- They use readily available ingredients yet taste special.
- Perfect for entertaining — gluten-free, nut-free and vegan-friendly.
- Simple enough for a novice cook to make with confidence.
- The aromatic roasted olives evoke the relaxed flavours of the Mediterranean.
- They require just about 10 minutes hands-on time.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Olives – Use one variety or a mix for colour and contrast. I like Kalamata and Sicilian green olives. I typically use olives with the stone for better flavour, but pitted olives work fine — avoid mixing pitted and unpitted in the same batch.
Lemon and orange peel – Remove thin strips of peel, avoiding the white pith, to add bright citrus notes.
Garlic cloves – Garlic mellows with roasting and enhances the Mediterranean flavour profile.
Chilli – A long red chilli (cayenne) adds gentle heat. If it’s too hot, remove the inner membrane and seeds or use dried chilli flakes to taste.
Dried oregano – Dried oregano has a subtler flavour than fresh and complements the other ingredients well.
Extra virgin olive oil – Use good-quality extra virgin olive oil for flavour and nutritional benefits.
How to Make Roasted Olives:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Place ingredients in a baking dish:
Drain excess liquid from the olives and put them in a medium ovenproof dish. Add strips of orange and lemon peel, halved garlic cloves, the red chilli, dried oregano and olive oil. Toss to coat.
2 – Roast:
Bake at 180°C (355°F) for 30 minutes, stirring once halfway through.
Serve warm or at room temperature with crusty bread to soak up the delicious juices.
Tips for success and FAQs:
Success depends on good-quality ingredients. Purchase olives from a reputable deli or deli counter, and use extra virgin olive oil for the best flavour.
Extra virgin olive oil is recommended for its flavour and health benefits. Substituting another oil will change the flavour profile.
Yes. Olives are rich in antioxidants, fibre and heart-healthy fats and fit well into a Mediterranean-style diet.
Store leftovers in an airtight container in the fridge for up to 3 days. Discard if they’ve been at room temperature for 2 hours or more.
Serving suggestions:
Serve the Roasted Mediterranean Olives in the roasting dish or transfer them to a serving bowl. Pair them with crusty bread and a spoon so guests can enjoy the roasted juices.
They make a lovely light appetizer or part of an antipasto selection. Other ways to use these olives:
- Add them to pasta sauces.
- Stir into casseroles or chicken dishes for extra depth.
- Scatter over salads.
These Mediterranean Roasted Olives are a reliable, attractive appetizer that’s easy to prepare and sure to please family and friends.
Alex xx
More delicious recipes for you to try:
- Baked Feta Cheese with Olives
- Mediterranean Bread Dipping Oil
- Marinated Mozzarella Balls (Bocconcini)
- Marinated Olives
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Roasted Olives
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Please note:
When weights are provided, weighing ingredients gives the best accuracy. Oven temperatures are for fan-forced ovens.
Ingredients
- 3 cups olives – a mix such as Kalamata and Sicilian
- 6 strips lemon peel
- 6 strips orange peel
- 4 cloves garlic – peeled and halved
- 1 long red chilli – halved, seeds removed if desired
- 2 teaspoon dried oregano
- ¼ cup extra virgin olive oil
Instructions
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Preheat oven to 180°C (355°F).
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Drain any excess liquid and place olives in an 8 x 6 inch (20 x 15 cm) ovenproof dish.
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Add the citrus peels, garlic and chilli to the dish.
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Pour in the olive oil and sprinkle over the dried oregano, then toss to combine.
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Bake for 30 minutes, stirring once halfway through.
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Allow to cool slightly before serving.
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Serve warm or at room temperature with crusty bread to enjoy the roasted juices.
Notes
- Olives: I like a mix for contrast; choose the varieties you enjoy.
- Peel: Use a vegetable peeler for thin strips and avoid the bitter white pith.
- Chillies: Removing seeds reduces heat; leave them in if you prefer more spice.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Discard if left at room temperature for 2 hours or more.
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Nutrition Estimate:
Nutritional Disclaimer:
Nutrition information is an estimate from online calculators. For precise values, calculate using the exact brands and quantities you use.
This post was originally published in October 2019 and has been updated with new photos and additional information. The recipe remains the same.