Easy Roasted Olives

Why this recipe works

• Fast and easy: this appetizer comes together in minutes (literally), and you don't even have to peel the garlic.
• Flavor: it's such a crowd-pleaser! I have made it for small and large gatherings and it never disappoints. If you don't have mint simply omit it, it's delicious anyway.
• Made in advance: it can be made one or two days before and kept, covered, in the fridge. Simply reheat it before serving it and add the mint, if using, at the last minute.

Types of olives

The difference between green and black olives is the ripening stage: green olives are picked and cured while still not fully ripened. Black olives are harvested after they reached their ripe stage.

I use both for this recipe, with pits.

• Castelvetrano olives: they're rich, buttery, with a mild flavor, and wonderful for roasting.
• Kalamata olives: a popular variety of black olives, they have a sharper flavor and turn

There's a wide variety of olives in the world, and depending on where you live, you can access unique ones.

So go with the ones you like and always buy, but I recommend you don't use pitted olives, as they will not hold well after baking. Trust me on this.

Are olives a fruit or a vegetable? They are small fruits from olive trees that grow in places with dry and humid summers and rather mild winters. They belong to the stone fruit group together with cherries, peaches, and apricots.

You can read about the health benefits of olives here.

What is Marsala wine?

It's a sweet Italian wine, similar to Port, and can be dry or sweet.

Italian cooking and baking feature it a lot, both in sweet (such as the best ricotta pie) and savory dishes.

You can ask your winery for a good cooking brand or buy it online.

Ingredient list

• Olives: make sure they have pits. I like to use a mix of whole green Castelvetrano olives and black Kalamata olives.
• Marsala wine: the better the marsala, the better flavor this appetizer will have. Holland House marsala wine and Kedem cooking Marsala wine are popular ones.
• Garlic: whole cloves.
• Olive oil.
• Fresh mint.
• Salt: I like to use kosher salt, but regular table salt works just fine.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Olives: make sure they have pits; it makes a big difference after they are baked as they hold up better.
• Marsala: I like the marsala to become syrupy, not watery, so I add it at the beginning. You can also add it after 10-15 minutes but it will not be as thick. The better the marsala the better the dish, not only for the flavor but for the consistency of the sauce; pretty much like the difference between a good soy sauce and a watery one.
• Garlic: don't peel it. After it is baked you'll be able to squeeze the meat out.
• Bread: it's necessary to sop up the juices and eat the garlic. Crackers can be used, but crusty bread, such as baguettes, is the best.
• Make it ahead: you can make it a day or two before you serve it. Keep it refrigerated, well covered. Simply reheat it in a medium oven before serving it.
• Mint: it is added fresh at the end, just before serving. You can omit it, of course, but it adds a different, fresh touch and gives the dish a sophisticated air.