Rosemary Roasted Olives
Rosemary Roasted Olives – a mix of your favorite green and black olives tossed with olive oil, lemon and lots of rosemary. Perfect appetizer with your favorite wine.
I am super excited for this post today. I have been waiting for months to tell you! I am working with Gloria Ferrer Caves & Vineyards on their Glorious Bites campaign this year. Each year, they have people from around the country submit their favorite appetizer recipes paired with their Sonoma Brut wine. The entries are narrowed down, and finally at the end the winner wins $5,000!
The semi-finals this year are held in 3 different regions around the country; Boston, Minneapolis, and Denver. With the finals being held at the winery in Sonoma in October. Well, I am beyond excited because I get to represent the Denver region. That means, I get to be a judge at the event, meet the chefs, and drink some fabulous wine. Stay tuned if you are local because leading up to the event I will be giving tickets away, so you can attend too!
So today, I tried my hand and my own wine and appetizer pairing. Rosemary Roasted Olives are salty, herby, and delicious. Kind of wishing I could enter at this point, because this pairing is so darn good. The flavors match perfectly together. The wine isn’t sweet, so it works great with the briny olives. And the bubbles in the wine just give it that extra something!
And what goes better with wine than olives really? Maybe cheese? But that is about it. And if we are being brutally honest, I am good with just a glass of wine on its own. These Rosemary Roasted Olives come together in just minutes. All you have to do is mix together a few ingredients, pour it over the olives and bake. Then open a bottle of Gloria Ferrer Sonoma Brut and you will have one heck of a treat.
So for your next party or get together, make a tray of these roasted olives. It will be unexpected to your guests, but trust me, they will be eating them all night long. You can use whatever olives you like. I picked up a mixture of different kinds, and I love how they each taste a little different.
Serve them warm with some nice crusty bread on the side. You could even mix up the herbs if you wanted. I think thyme would be great with these. Store any leftover in the fridge, and you can warm them in the oven to eat them the next day.
Do you have what it takes to win? Head over to Glorious Bites to submit your recipe. I just might to get meet you in Denver! How cool would that be? Get inspired by the recipes at Gloria Ferrer. You can see the recipes from previous winners there!
I am excited to giveaway a total of 8 tickets (4 sets of 2) to attend the semi-final event in Denver Colorado! Come to meet me, taste some amazing food, and see it all happen live. Enter in the widget below! Tell me where you are going to be coming from to attend the event! You are responsible for getting yourself there and any expenses incurred, I am only giving away the tickets to the event.
Denver, CO – Glorious Bites Challenge Semi-Final Cookoff
Saturday, October 7th, 6-8pm
BAC Appliance Center
1880 W. Oxford Ave. Englewood, CO 80110
- 3 cups olives (whatever kind you like)
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 whole lemon, zest and juice
- 2 sprigs rosemary
- 1/2 tsp crushed red pepper flakes
- Salt and Pepper to taste
- Preheat oven to 400 degrees.
- In a small bowl mix together olive oil, garlic, lemon zest, lemon juice, crushed red pepper, salt and pepper.
- Tear sprigs of rosemary into 1-2 inch pieces. Add to olive oil Mix to combine.
- Pour mixture over olives, tossing to coat.
- Bake for 20-25 minutes
- Serve immediately
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Amount Per ServingCalories 137Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 428mgCarbohydrates 8gFiber 2gSugar 4gProtein 1g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
** This post is sponsored by Gloria Ferrer. All thought and opinions are 100% my own.