Roasted Olive Appetizer
Whenever you are planning a menu to include appetizers this should be on the ‘must make’ list. It’s easy to prepare in advance which makes your life easier.
I’m going to take a guess and say that most everyone adds olives to the appetizers in a variety of ways. A cheese plate along with crusty bread and add your favorite ‘apps’ and you are ready to get the party started.
If you are invited to a holiday gathering this recipe will also make a great hostess gift.
This is so very easy to make and it only takes about 10 minutes to prepare, bake for 30 minutes and then place in a storage jar with the vinegar and oil.
If you are serving the roasted olives for your family dinner, just place the olives in your favorite storage container and keep it in the fridge until ready to serve. They will stay fresh for up to 3 weeks, so you can make this in advance and have it ready for entertaining.
I saw this Fennel Roasted Olive recipe in Good Housekeeping magazine and I immediately thought this was a quick and easy appetizer for entertaining.
When I read the recipe and gathered together the ingredients I decided to change it up a little. In place of the fennel seed I added fresh sliced fennel. I wanted a more subtle fennel flavor so I sliced the fennel thin and roasted it with the olives, garlic and citrus peels.
Roasted Olive Appetizer
This recipe was adapted from a recipe in Good Housekeeping magazine.
- 3 cups of assorted cured olives
- 2-3 cloves of garlic, peeled
- 3-5 strips of lemon peel
- 3-5 strips of orange peel
- 2/3 cup finely sliced fennel
- 2 tbls. olive oil
- black pepper
- 1/2 cup sherry vinegar
- 1/4 cup olive oil
- Preheat oven to 450 degrees.
- Line a rimmed baking sheet with parchment paper. Spread the olives, peeled garlic, lemon and and orange peel, and the sliced fennel on the baking sheet.
- Drizzle with 2 tablespoons of olive oil and add a sprinkle of black pepper.
- Roast for 30 minutes, stirring halfway through.
- Place the olives in serving bowl and add the vinegar and oil and stir well.
- Garnish with chopped fennel greens/fronds and fresh lemon and orange zest when ready to serve.
I made this appetizer twice already and I have to say this is a recipe you can make your own. The second time I made this it was pouring rain and I didn’t want to go out. So I used jarred olives I had in the fridge. I rinsed the salty brine from the olives and dried them on paper towels.
I placed everything on the baking tray, but this time I sliced the large cloves of garlic – I wanted them to sweeten up during the roasting – I kept a watchful eye while everything baked to ensure everything roasted nicely without getting burned, they only needed to bake about 20 minutes.
How easy is that for a gift – OR make in advance for a less stressful party prep.