You can easily make your own homemade Roasted Olive Appetizer for appetizers to be served for any gathering and in any season.
Roasted Olive Appetizer
Whenever you are planning a menu to include appetizers this roasted olive appetizer 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, add your favorite ‘apps’ and you are ready to get the party started.
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.
Roasted Olive Appetizer
Roasted Olive Appetizer is an easy party appetizer and also makes a great holiday hostess gift. 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.
This is so easy, you can purchase loose olives in most markets. I sometimes rinse the olives in cold water just to take out some of the salt. It's not necessary, just my preference.
I saw this Fennel Roasted Olive recipe in Good Housekeeping magazine. Immediately I 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. Then placed in on the pan with the olives and roasted it with the garlic and citrus peels.
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 burning. They only needed to bake about 20 minutes.
For another crowd pleasing appetizer this Fresh Tomato Bruschetta Topped Polenta Rounds is also very easy to prepare.
Make these delicious olives in advance. This is a time saver and an easy recipe to make anytime, any season. Think BBQ season – on the patio with a tall glass of homemade cherry soda.
PLEASE SHARE &