Fragrant, rustic, and utterly irresistible, these warm roasted olives bring together the essence of the Mediterranean in one elegant dish. The combination of lemon and orange zest, fresh rosemary and oregano, and rich olive oil creates an aromatic bath that coaxes out the olives’ natural briny depth. A spoonful of homemade garlic confit—with tender golden cloves and smoky dried chiles—adds a mellow heat and luxurious texture, while a drizzle of balsamic vinegar at the end rounds everything out with a subtle sweetness.
Served warm, this dish is perfect alongside crusty bread, a glass of wine, or a simple cheese board. It’s equally at home at a dinner party or tucked into a cozy evening spread.
INGREDIENTS:
4 cups mixed, unpitted olives (i.e., picholine, Nicoise, and kalamata)
3/4 cup extra-virgin olive oil
Wide zest strips of peel from 1 lemon and 1 orange
4 dried bay leaves
3 tablespoons fresh rosemary leaves (removed from stems)
1 tablespoon fresh oregano leaves, chopped
Garlic Confit (recipe below)
1/4 cup balsamic vinegar
METHOD:
Preheat the oven to 500°F (260°C).
Combine the olives in a large mixing bowl. Add the olive oil, citrus zests, bay leaves, rosemary, oregano, and garlic confit (including some of the infused oil and chiles, if desired). Toss gently to coat.
Spread the olive mixture evenly in a large shallow baking dish or rimmed sheet pan. Roast for 8–10 minutes, shaking the pan once halfway through, until the olives are sizzling and slightly blistered on top.
Finish and serve: Drizzle with the balsamic vinegar while still hot, then toss lightly. Serve warm or at room temperature with plenty of crusty bread to soak up the infused oil.
Garlic Confit
INGREDIENTS:
1 cup garlic cloves
3 dried whole arbol chiles
1/2 cup extra virgin olive oil
METHOD:
In a small saucepan, combine garlic cloves, chiles, and oil.
Heat gently over medium heat until small bubbles begin to form—do not let the garlic brown too quickly.
Lower the heat and simmer gently for 15–20 minutes, until the garlic turns soft and golden.
Remove from heat and let cool completely.
Store in a sealed container, ensuring the cloves are fully covered with oil. Refrigerate for up to two weeks.
