Rosemary Roasted Olives are a warm, easy appetizer made with mixed olives, garlic, lemon, and fresh rosemary. Ready in 30 minutes and perfect with wine.

Roasted olives are one of those appetizers that look like you put in way more effort than you actually did. Grab a few kinds of olives, toss them with olive oil, garlic, lemon, a little crushed red pepper, and plenty of fresh rosemary, and let the oven do the rest. Twenty minutes later you have a bowl of warm, salty, herby olives that make the whole house smell amazing.

 

I love putting these out when friends come over because they are so unexpected. Everyone has had olives straight from the jar, but warm roasted olives are a whole different thing. The heat softens them just a little and brings out their flavor, and the lemon and rosemary soak right in. Set them out with some crusty bread and a bottle of wine, and I promise the bowl will be empty by the end of the night.

Ingredient Notes

• Olives: Use about 3 cups of any olives you like. A mix of green and black olives gives you the best variety of colors and flavors. Kalamata, Castelvetrano, Manzanilla, and Sicilian olives are all great choices. Drain them well before roasting.
• Olive oil: Since the oil is a big part of the flavor (and makes a great dip for bread), use a good-quality extra virgin olive oil.
• Garlic: Fresh minced garlic gives the best flavor. Jarred minced garlic works in a pinch.
• Lemon: You will use both the zest and the juice. Zest the lemon before you juice it – it is much easier that way.
• Fresh rosemary: Tearing the sprigs into small pieces helps release the flavor into the oil. Fresh rosemary is really the star here, so I don’t recommend dried.
• Crushed red pepper flakes: Adds just a little warmth. Use more or less depending on how much heat you like.
• Salt and pepper: Olives are already salty, so go easy on the salt and taste before adding more.

How To Make Roasted Olives

1. Make the seasoned oil. In a small bowl, mix together the olive oil, minced garlic, lemon zest, lemon juice, crushed red pepper, salt, and pepper.
2. Add the rosemary. Tear the rosemary sprigs into 1–2 inch pieces and add them to the olive oil mixture. Stir to combine.
3. Coat the olives. Place the olives in a small baking dish or on a small sheet pan. Pour the oil mixture over the top and toss until everything is evenly coated.
4. Roast. Bake for 20–25 minutes, until the olives are hot and the rosemary is fragrant.
5. Serve. Serve the olives right away while they are warm, with plenty of bread for the oil.

Recipe Tips

• Drain and pat the olives dry. Extra brine keeps the oil from clinging to the olives, so give them a quick pat with a paper towel before tossing.
• Use a small dish. A small baking dish or sheet pan keeps the olives in a single layer while still letting them sit in the oil so they soak up all of that flavor.
• Give them a stir halfway. Tossing the olives about halfway through baking helps them heat evenly and coats them in the oil again.
• Don’t skip the zest. The lemon zest adds a bright flavor that balances out the salty olives.
• Pitted or unpitted? Both work. Olives with pits tend to hold their shape and stay a little firmer, while pitted olives are easier for guests to eat. If you use olives with pits, set out a small bowl for them.
• Save the oil. Spoon the leftover oil over the olives when serving, or keep a little bowl of it on the side for dipping bread.

Recipe Variations

• Switch up the herbs. Fresh thyme or oregano would be great alongside or in place of the rosemary.
• Use orange instead of lemon. Orange zest and juice give the olives a slightly sweeter, citrusy flavor.
• Make them spicier. Add more crushed red pepper or a thinly sliced fresh chile.
• Add cheese. Crumble feta over the warm olives right before serving.

What To Serve With Roasted Olives

These olives are made for a wine and appetizer pairing. The salty, briny olives go perfectly with a crisp, dry sparkling wine – the bubbles cut right through the richness of the olive oil. A dry white wine or a light red works well too.

Serve them with a loaf of crusty bread or sliced baguette for dipping into the rosemary lemon oil. They are also a great addition to a cheese plate with something like manchego, brie, or aged cheddar. Or spoon them into a small bowl and add them to a charcuterie board – they are a fun warm surprise next to the meats and cheeses. Here is my guide on How to Make a Charcuterie Board if you need some ideas!

Storage & Reheating

To store: Let any leftover olives cool, then store them with their oil in an airtight container in the fridge for up to 3–4 days.

To reheat: Warm them in the oven at 350 degrees for about 5–10 minutes, until heated through. The olive oil will firm up in the fridge, but it melts back down as soon as it warms up. You can also let them sit out and serve at room temperature.

More Appetizer Recipes

• Baked Goat Cheese Dip
• Blue Cheese Dip
• Mini Pigs in a Blanket
• Chicken Bacon Ranch Dip
• Bacon Wrapped Smokies