We absolutely loved this recipe for spicy roasted olives. It combines a little heat, some herbs, and great roasted flavor. These are fantastic. They are salty, briney, hot, and herby. They disappear in seconds! With it just being us I kept the jalapeno slices in the bowl with the olives. For a party I might take them out. Or maybe not. They do let people know that they are in for some heat. I wouldn’t want grandma to accidentally grab an olive expecting the ‘usual’.
Use Dried Herbs In A Pinch
You can substitute dried rosemary if you don’t have any fresh on hand. Make sure you grind it up well in a mortal and pestle or blender before adding it to these spicy roasted olives. You want to make sure that there aren’t any large pieces of rosemary. They’ll be difficult to bite into.
Smoked olives are also out-of-this-world great. Try them and grilled bacon-wrapped olives too!
Spicy Roasted Olives
Ingredients
- 1 ½ cups green olives pitted
- 1 ½ cups black olives
- 4 sprigs rosemary or 4 teaspoons well-crushed dried rosemary
- 1 jalapeno pepper sliced into rings (ribs and seeds included)
- 4 cloves garlic peeled
- 2 tangerines regular oranges work just fine also
- ½ cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
Instructions
- Preheat oven to 300 degrees F.
- Place olives, rosemary, jalapeno and garlic into a large bowl. Stir.
- Squeeze juice from the tangerines into the bowl. Add the tangerines halves in also.
- Drizzle with the olive oil and vinegar and stir well.
- Pour into an 8″ x 8″ baking dish. Cover and bake for 1 hour.
- Serve warm. If serving as leftovers (as if there will be any), let them come to room temperature first.
Nutrition
Nutritional values are approximate.
