Herb-Roasted Olives with Orange and Fennel

Name: Herb-Roasted Olives with Orange and Fennel
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 cups (300 g) mixed green and kalamata olives, patted dry with paper towels; ¼ cup (60 ml) extra virgin olive oil; 1 tbsp (3 g) orange zest, freshly grated from 1 large orange; 1 tsp (5 g) fennel seeds, lightly crushed; 3 sprigs (8 g) fresh rosemary sprigs, whole sprigs; 2 cloves (8 g) garlic cloves, smashed; ¼ tsp (½ g) red pepper flakes; ¼ tsp (1½ g) sea salt; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

A bright, aromatic Mediterranean appetizer of warm olives coated with fruity olive oil and infused with fresh citrus zest, warm spices, and fragrant rosemary. Perfect for entertaining or enjoying alongside cheese and crusty bread. The gentle roasting mellows the olives while the flavored oil absorbs into every crevice, creating a deeply savory-sweet snack.

Prep: 10 min
Cook: 22 min
Wait: 10 min
Total: 42 min
Makes: About 2 cups roasted olives; serves 6–8 as an appetizer

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Steps

Before you start

Preheat the oven to 375°F (190°C)
Pat the olives dry with paper towels—dry olives roast instead of steam
Zest the orange and measure all ingredients before you begin for smooth assembly

1
Prepare olives and ovenOven 375°F / 190°C
- Preheat the oven to 375°F (190°C).
- While the oven heats, pat the olives dry thoroughly with paper towels and set them aside in a small bowl.
- Drying the olives is essential—any surface moisture will cause them to steam rather than roast, which mutes their flavor and prevents the development of caramelized edges.
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Ready when: Oven is fully preheated and ready
Tip: Don't skip the drying step; properly dried olives roast much better than damp ones
2
Mix the flavored oil
- In a small bowl, combine the olive oil, orange zest, and fennel seeds.
- Lightly crush the fennel seeds between your fingers or with the back of a spoon as you add them—this releases their warm, licorice-like aroma.
- Add the fresh rosemary sprigs, smashed garlic cloves, red pepper flakes, and sea salt.
- Stir well until the flavorings are evenly distributed throughout the oil and the herbs begin to infuse.
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Ready when: Oil is well combined and visibly fragrant
Tip: Crush fennel seeds lightly to release flavor; excessive crushing makes the oil bitter and dusty
3
Coat the olives
- Transfer the dried olives to the 9×13-inch (23×33 cm) rimmed baking sheet.
- Pour the entire flavored oil mixture over the olives and toss gently but thoroughly with a wooden spoon until each olive is well coated with the oil and flavorings are distributed evenly.
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Ready when: All olives are coated evenly with the fragrant oil mixture
Tip: Be gentle when tossing—you want the olives coated, not crushed or damaged
4
Roast until warm and fragrantOven 375°F / 190°C
- Spread the olives in a single layer on the baking sheet.
- Roast in the preheated 375°F (190°C) oven for 12 minutes.
- Remove the sheet from the oven, stir the olives thoroughly with the wooden spoon to ensure even heating and to bring olives from the cooler edges to the hotter center, then return to the oven for another 8–10 minutes.
- The olives are done when they are warmed through, the oil is shimmering, and the rosemary is very fragrant.
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Ready when: Olives are hot to the touch, oil is shimmering, rosemary is fragrant and slightly darkened at the edges
Tip: Don't skip the midpoint stir—it ensures even heating throughout, preventing some olives from overcooking while others remain cool
5
Season and cool slightly
- Remove the baking sheet from the oven using an oven mitt.
- Add black pepper to taste (start with 1/8 teaspoon freshly ground) and stir gently with the spoon to distribute it.
- Let the olives cool on the baking sheet for 3–5 minutes before serving.
- As they cool, they will continue to absorb the fragrant oil.
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Ready when: Olives are still warm but comfortable to handle
Tip: Add black pepper at the end so its fresh, peppery flavor isn't diminished by the heat

Good to know

Tips

Thoroughly dry the olives before roasting—this crucial step allows them to develop caramelized edges and absorb flavor instead of steaming and becoming waterlogged.
Serve these warm or at room temperature alongside crusty bread, creamy cheeses, and cured meats for an effortless entertaining spread.
The infused oil left in the pan is far too delicious to discard—drizzle it on warm bread, whisk it into a vinaigrette, or use it to finish soups and grains.
These olives taste even better after 1–2 days in the refrigerator, as the flavors deepen and meld together, making them ideal for advance preparation.

Make ahead

Yes, these roasted olives can be prepared up to 3 days in advance. Store in an airtight container in the refrigerator and warm gently before serving to refresh and release the aromatics.

Storage & reheating

Room temperature: Up to 2 days in an airtight container. Refrigerator: Up to 1 week in an airtight container; reheat gently in a 300°F (150°C) oven for 5–10 minutes or in a small skillet over medium-low heat until warmed through. Freezer: Not recommended; the texture may become mushy upon thawing.

Substitutions

fresh rosemary sprigs → Fresh thyme or oregano. Use the same amount of fresh thyme or oregano for a more delicate, lighter herbal flavor.
fennel seeds → Coriander seeds or cumin seeds. These provide different warm spice notes; use the same amount and crush lightly as you would fennel.
orange zest → Lemon zest. Lemon zest delivers a brighter, sharper citrus note; use alone or mixed with some orange zest.
mixed green and kalamata olives → All green or all kalamata olives. Use your preferred olive variety; roasting time may vary by 1–2 minutes depending on the type and size.