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.
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
Quick appetizer
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.
Not only are the olives amazing, but the roasted garlic is a feast in itself.
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.
Ingredients
- Olives: make sure they have pits. I like to use a mix of whole green Castelvetrano olives and black Kalamata olives.
- Fresh mint: I like peppermint more than spearmint, but it's a matter of personal taste.
Kitchen notes
- Organization: Read the recipe first and ensure you have the 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.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Marsala Roasted Olives
Ingredients
- 6 large garlic cloves
- 1 ½ pounds olives with pits, black, green or purple olives, or a combination
- ¼ cup extra-virgin olive oil
- freshly ground black pepper
- ½ to 1 teaspoon salt
- ½ cup dry Marsala wine
- ½ cup fresh mint leaves
Instructions
- Preheat the oven to 325ºF (170ºC).
- Separate 6 large garlic cloves, leaving their skins intact. Place the garlic in a medium ceramic, glass or terra-cotta casserole dish, add 1 ½ pounds olives with pits and ¼ cup extra-virgin olive oil. Toss to coat and sprinkle with freshly ground black pepper to taste. (You can add ½ to 1 teaspoon salt now, I do it before serving, after tasting it).
- Roast for 20 minutes. Add ½ cup dry Marsala wine, increase the oven temperature to 400ºF (200ºC) and roast until it becomes thick and syrupy.
- Add ½ cup fresh mint leaves, chopped, and serve with crusty, warm bread.
Notes
Inspired by a recipe in The Best American Recipes 2000
Nettie says
Just a clarification, please. Your ingredient list calls for olives, no pits, however your notes say to use olives with pits.
Paula Montenegro says
Hi Nettie, while you can use both, olives with pits are recommended as they hold their shape better. I'll clarify it in the recipe card.
Andrea_TheKitchenLioness says
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!
Viviane Bauquet Farre says
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!