Skip to main content


Lemon and Garlic Roasted Olives
Roasted olives can be refrigerated for up to 1 week; bring them to room temperature before serving.
2 cups mixed olives, rinsed and patted dry
4 sprigs fresh thyme
3 (2"-long) strips lemon zest
3 small garlic cloves, peeled and smashed
1 sprig fresh rosemary, broken in half
1 Tbsp. extra-virgin olive oil
1 tsp. whole coriander seeds
1/4 tsp. red pepper flakes
+ Add to Shopping List
Lemon and Garlic Roasted Olives

Lemon and Garlic Roasted Olives

Lemon and Garlic Roasted Olives
  • Servings:Makes About 2 cups
  • Prep Time:5 minutes
  • Cook Time:20 minutes
1. Center a rack in oven and heat to 400 degrees.
2. Combine all ingredients in a medium bowl and toss to coat. Transfer to a baking sheet and roast until olives are sizzling and beginning to shrivel, about 20 minutes.
3. Discard herbs, then transfer to a bowl and serve warm or at room temperature.
Source: Hannaford fresh Magazine, December 2019