Description
A simple oven-marinated olive recipe made with lemon zest, herbs de Provence, and extra virgin olive oil. Warm, aromatic, and perfect for entertaining or grazing.
Ingredients
Scale
- 1/2 cup Kalamata olives, drained
- 1/2 cup Castelvetrano olives, drained
- 1/2 cup black olives, drained
- 1 teaspoon lemon zest
- 1/2 teaspoon herbs de Provence
- Extra virgin olive oil, enough to coat
- Fine sea salt, to taste
Instructions
- Preheat the oven to 400℉. Choose a small baking dish that allows the olives to sit mostly in a single layer.
- Combine the olives. Add all olives to the dish, allowing excess brine to drain first.
- Season generously. Add lemon zest, herbs de Provence, a pinch of salt, and enough olive oil to coat everything well. Note : if you’re using fresh herbs, wait to add those until the last five minutes of cook time.
- Toss to combine. Make sure the olives are evenly coated and lightly submerged in oil.
- Bake. Roast for 15 – 18 minutes, or until warmed through and fragrant. The oil should shimmer and the herbs should be aromatic – not browned.
- Serve warm or at room temperature. Spoon into a small bowl and drizzle with a bit of the leftover olive oil before serving.
Equipment
10-Piece Glass Nesting Bowl Set
Buy Now →
40 Pack 4 oz Clear Yogurt Jars With Gold Lids
Buy Now →
Buy Now → 
Buy Now → Notes
- Use high-quality extra virgin olive oil – this is the base of the flavor.
- Lemon zest adds brightness without acidity; avoid lemon juice here.
- If your olives are very salty, go light on added salt and adjust after baking.
- Store leftovers refrigerated for up to 3 days.
- Rewarm gently before serving.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Appetizer, Snack, Entertaining
- Method: Baking
- Cuisine: Mediterranean-Inspired