Orange rosemary roasted olives are the perfect party appetizer or upgraded snack. They’ll look beautiful on your table and are heart-healthy, loaded with antioxidant and anti-inflammatory properties.

I feel like I’m always looking for a fancy appetizer recipe to bring to someone’s house.

When you have a food blog, grabbing chips and dip at the store doesn’t cut it. But also when you have a food blog, you don’t have tons of free time, so that’s how we got to today’s orange rosemary roasted olives recipe.

I LOVE olives. They’re fatty and salty, and in the best possible way.

Olives are high in oleic acid, a monounsaturated fatty acid, so that’s going to help with inflammation. It could even help fight cancer and reduce the risk of heart disease. Not bad for a little olive.

Did you know that olives are also full or iron? If my vegan friends aren’t getting enough iron, pop some olives, or better yet, try out these rosemary roasted olives.

This recipe is super simple, because we all need some super simple recipes in our arsenal.

But it’s super simple with a side of class.

While there’s minimal prep to these oven baked olives, they do look kind of fancy.

You can eat them straight up, but if you’re doing the classy thing, maybe throw out some toothpicks and gluten free bread.

I’ve chopped up these warm olives and made it into a tapenade and thrown it on fish. They’re a great spread or dip. You can swap out lemon for orange and add any spices you like.

There are many options for these orange rosemary roasted olives.

Orange Rosemary Roasted Olives
{Paleo, Vegan, Whole30, Gluten Free, Dairy Free}

Makes about 2 cups

Ingredients

1 pound mixed Mediterranean or Kalamata green and black olives
3 garlic cloves, thinly sliced
1 orange
2 springs fresh rosemary
2 springs fresh thyme
1/4 cup olive oil or avocado oil
1 teaspoon crushed red pepper (optional)

Instructions

Preheat the oven to 400F.
Place the olives in a large dish, big enough for the olives to sit in one layer.
Sprinkle the sliced garlic cloves on top of the olives.
Take a vegetable peeler and peel the skin of the orange on top of the olives, and then juice the orange into the dish.
Add the rosemary and thyme.
Top with oil and red pepper if using.
Bake in the oven for 30 minutes, stirring at the halfway point. The olives are done when they’re warmed through and starting to shrivel.