Made this on a whim as I’ve been craving olives lately, and honestly, this recipe sounded pretty amazing to start with.  I added a few more spices, and upped both the Spanish and kalamata olive content as I wasn’t including black olives for this, and the way it turned out is utterly fantastic.

Roasted Olives
Lasts 4 to 5 lunches as a side

Ingredients

  • 10 oz pitted kalamata olives, drained
  • 10 oz garlic stuffed Spanish olives, drained
  • 7 large garlic cloves, minced
  • dash of thyme, marjoram, and oregano
  • 2 T lemon juice
  • .25 c olive oil
  • dash salt

Mix all the ingredients together in a small baking dish, and preheat your oven to 425 (mine was at 400).  Put your dish in, and roast at 400 for twenty minutes.  Let them cool, and then enjoy a nice snack!

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