Herb-roasted Olives Recipe

Rinse and Drain

Place the mixed olives in a colander and rinse briefly under cool running water to remove any packing brine. Drain well and pat dry with paper towels.

Transfer the drained olives to a medium bowl. Add the extra-virgin olive oil, water, fine sea salt, and lemon juice. Stir to combine so olives are evenly coated. The small amount of water helps distribute the salt and lemon without diluting the oil too much.

Preheat the oven to 425°F (220°C). Line a small roasting pan or ovenproof skillet with parchment paper or lightly oil it to prevent sticking.

Prepare the herbs: strip the thyme and oregano leaves from stems; leave rosemary as small sprigs (or roughly chop if preferred). Add the herbs to the bowl with olives along with the thinly sliced garlic, lemon zest, red pepper flakes, and cracked black pepper. Gently toss so aromatics are evenly distributed.

Arrange the olive mixture in a single layer in the prepared roasting pan or skillet, along with a few herb sprigs on top to infuse more aroma. Make sure olives are not piled tightly so they roast evenly.

Roast in the preheated oven for 12–15 minutes, shaking the pan or stirring once halfway through, until olives are warmed through, the skins begin to wrinkle slightly, and garlic is fragrant and just golden. Roasting concentrates the flavor and heats the oil so it becomes more aromatic.

Remove the pan from the oven and let the olives rest for 3–4 minutes. Taste and adjust seasoning: add flaky sea salt to finish and more cracked black pepper if desired.

If using, sprinkle the toasted slivered almonds over the olives and toss gently. Scatter the minced fresh parsley and any reserved fresh herbs on top for color and brightness.

Serve warm or at room temperature in a shallow bowl with some of the infused oil spooned over the top. Provide toothpicks or small forks for serving. Leftovers keep refrigerated in an airtight container for up to 5 days; bring to room temperature before serving.