Gluten Free/ Low Carb/ Paleo/ Side Dish/ Vegan/ Vegetarian

Tuscan Roasted Olives

wooden bowl full of roasted olives, tomatoes and lemon with green striped cloth alongside the bowl

Have you been to Italy?  I have not..yet, Italian food oh yum!   I so-so love, pizza, gnocchi,  lemons,

rosemary sprigs, lemon, garlic and jar of green olives

What are we making?

olives, rosemary and thyme, just to give you a brief glimpse of a few of my favorites!  When I first heard of whattttt?  yes, Roasting olives, of course, I had to try them.  It will take 20 minutes to roast the olives.

thin slices of lemon

I cut these a bit thin but they were still good!

The prep is like, maybe 2 minutes… just enough time to slice a lemon and strip off the rosemary and thyme leaves, peel a few garlic cloves toss them with a bit of olive oil and presto your almost eating them.  And since you made the Tuscan White Bean Soup you may have a few sprigs of rosemary and thyme leftover, this is what you can use them for.

bowl of lemon slices, cherry tomatoes with few leaves of rosemary and thyme

almost ready!

What do they taste like? A bit saltier than regular olives, the herbs, roasted lemon, garlic, and few cherry tomatoes I snuck in there make munching on this snack other worldly!  This would be a great appetizer or part of a cheese plate.  Add in some almonds to the roasting pan and you have almost a meal 🙂

Tuscan Roasted Olives

I’d love to know if you have roasted olives before, if so what do you roast with them?

Enjoy!

Tuscan Roasted Olives

Olives, herbs, few cherry tomatoes and lemon slices roasted to enhance their flavors create a quick and easy appetizer. 

Course Appetizer
Cuisine Italian
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings 4

Ingredients

  • 1 sprig fresh rosemary
  • 2-3 sprigs thyme
  • 1 lemon sliced in rounds
  • 4-6 large garlic cloves, peeled
  • 1/2 cup organic cherry tomatoes
  • 1/2 cup (optional) whole almonds
  • 2 tablespoons olive oil
  • 2 cups green whole olives, drained (I used Mezzetta Castelvetrano whole green olives)

Instructions

  1. Preheat oven to 400 degrees

  2. Strip rosemary and thyme leaves from stems

    Put herbs along with sliced lemon, garlic cloves, cherry tomatoes and optional almonds in medium bowl.  Add olive oil, toss to coat.  Add in olives, stir again. 

    Pour olive combination onto rimmed baking sheet.

    Roast for 20 minutes, stir once midway through the roasting time.  

    bowl of lemon slices, cherry tomatoes with few leaves of rosemary and thyme
  3. Remove from oven, eat hot or lukewarm.  Serve them as part of a cheese plate with fruit or plain.   Enjoy!  

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