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    Home » Recipes » Appetizers & Dips

    Published: Feb 4, 2023 by Paula Montenegro · Income from ads and affiliates

    Easy Roasted Olives

    Jump to Recipe

    This is a favorite recipe because it's super flavorful, easy to make, and can be prepared in advance with simple ingredients. And comes together in minutes. A sophisticated and different appetizer for your next gathering.

    Pieces of french bread beside white bowl with olives and garlic on a white and beige cloth.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    Originally published in 2012, the text and images in this post have been updated to serve you better. The recipe remains the same.

    One of my oldest recipes, I posted this amazing recipe after a rainy night when I had friends coming over for dinner.

    The meal consisted of a few things, one of which was this finger-licking roasted olive appetizer.

    I had fresh mint and french loaves of bread; they were just dying to be torn up and slathered with soft garlic that had been roasted with olive oil and marsala.

    Because not only are the olives amazing, the roasted garlic is a feast in itself.

    Table of Contents Open
    Why this recipe works
    Types of olives
    Ingredient list
    Kitchen notes
    Related recipes you might like:
    Marsala 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.
    Leaf shaped white bowl with roasted olives and garlic clove. White cloth as surface.

    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.

    Whole green and black olives with unpeeled garlic cloves

    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.

    Related recipes you might like:

    • Silver fork pinching mini sausage among several in white bowl, grey linen and wooden board underneath.
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    • White bowl with eggplant hummus on wooden board. Parsley and olive oil garnish.
      Eggplant Hummus
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    • Yellow shallow ramekin with caramelized Onion Dip surrounded by potato chips
      Homemade French Onion Dip

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Partial close up view of roasted olives and garlic in a white bowl with bread pieces beside it on a white cloth.

    Marsala Roasted Olives

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    This is a favorite recipe because it's super flavorful, easy to make, and can be prepared in advance with simple ingredients. And comes together in minutes. A sophisticated and different appetizer.

    • Total Time: 40 minutes
    • Yield: 6 servings

    Ingredients

    Units
    • 6 large garlic cloves
    • ¼ cup extra-virgin olive oil
    • ½ to 1 teaspoon salt
    • Freshly ground black pepper
    • 1 ½ pounds black, green or purple olives, or a combination, no pits
    • ½ cup dry marsala
    • ½ cup fresh mint leaves

    Instructions

    1. Preheat the oven to 325ºF/ 170ºC.
    2. Separate the garlic cloves, leaving their skins intact. Place the garlic in medium ceramic or terra-cotta casserole dish, add olives and olive oil. Toss to coat and sprinkle with black pepper. (You can add the salt now, I do it before serving).
    3. Roast for 20 minutes. Add the marsala, increase the oven temperature to 400ºF/200ºC and roast until it becomes thick and syrupy.
    4. Add chopped mint and serve with crusty, warm bread.

    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.
    • Author: Paula Montenegro
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Category: Appetizer
    • Method: Baking
    • Cuisine: International

    Nutrition

    • Serving Size: ⅛
    • Calories: 176
    • Sugar: 0.6 g
    • Sodium: 772.1 mg
    • Fat: 16.1 g
    • Carbohydrates: 7 g
    • Fiber: 2.9 g
    • Protein: 1 g
    • Cholesterol: 0 mg

    Keywords: marsala olives

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    Inspired by a recipe in The Best American Recipes 2000

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Mary Hirsch says

      June 20, 2012 at 1:21 am

      Okay, I am making this. I'm in Aspen at my condo for a month and this definitely will work for nibbles and wine/cocktail hour with friends. My condo is small, if you remember, but I LOVE the smell of garlic. And, if I open the front door and the balcony door, the breeze wafts right through and will take the garlic with it hopefully.

      Reply
    2. Andrea_TheKitchenLioness says

      June 16, 2012 at 11:53 am

      Paula, this looks exactly like the kind of recipe that I would have chosen, had I found it before larning about it in you blog. It looks so good - I would like to try it now!

      Reply
    3. Viviane Bauquet Farre says

      June 13, 2012 at 12:35 pm

      Marvelous tapa-style dish! I agree: cleaning out the fridge on a rainy day is rewarding, cleansing, and totally worth the time. Great job with these olives!

      Reply

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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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