Roasted Olives with Herbs

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Recipe Image

Lynley Ruck


  • 2 cups mixed green and black olives
  • 2 tbsp olive oil
  • 2 cloves garlic, finely chopped or crushed
  • 1/4 tsp dried oregano
  • 1/4 tsp fennel seeds
  • 1/4 teaspoon red pepper flakes (or dried chillies if you dare!)
  • 1 tsp finely grated orange zest
  • 1 tbsp chopped flat-leaf parsley
  • 1/2 teaspoon coarsely chopped rosemary
  • sea salt & freshly ground pepper


Preheat the oven to 220 deg C. In a small roasting dish, toss the olives, olive oil, garlic, oregano, fennel seeds, red pepper flakes, salt and black pepper. Roast until sizzling, about 15 minutes. Transfer the olives to a bowl and toss with the orange zest, parsley and rosemary. Serve warm or at room temperature.

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