Roasted Olives with Fennel and Lemon Recipe

Roasted Olives with Fennel and Lemon are a definite winner!  Once you taste these olives, you will wonder why you have not roasted olives before!  All your family and friends will appreciate having these delicious olives to snack on.  This roasted olive recipe is very simple to make and so elegant when served – plus so very addictive.  Add a special touch to your next get-together or cocktail hour by just simply adding some olives.

When you roast olives they get softer and milder, and the brininess of the olives is replaced by a sweet flavor heightened by the oven’s heat.  You are not going to find anything like these fantastic tasting olives at a supermarket olive bar.

Olive Eating Etiquette:  Generally, olives are considered a finger food.  It is perfectly acceptable to pick up and eat an olive with your fingers.  Remove pit with your fingers.  If you prefer not to use the finger method, use a small fork to stab olive and remove olive pit from your mouth.  Check out What’s Cooking America’s United States Dining Etiquette Guide for more dining and restaurant etiquette and how to eat different foods properly.



Roasted Olives with Fennel & Lemon


Roasted Olives with Fennel and Lemon Recipe:

Roasted Olives with Fennel and Lemon Recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: serves many


8 ounces imported black olives (such as Kalamata olives)*
garlic cloves, peeled and sliced
1/2 lemon, scrubbed and thinly sliced
1/4 cup extra-virgin olive oil1 teaspoon fennel seeds
Pinch of crushed red pepper

*  Green olives may also be used.  Actually any variety of olives may be used.  You could use pitted or unpitted olives, your choice.



Preheat oven to 350 degrees F.

In a 8-inch baking pan, spread the olives, garlic slices, and lemon slices.  Drizzle with the olive oil and sprinkle with the fennel seeds and red pepper.

Bake for 45 minutes, stirring the olives at least 3 times.  Remove from oven and store in the refrigerator.

Source:  From  A Fresh Taste of Italy by Michele Scicoline.

Related Recipes:


Fennel    Lemons    Olive Appetizers    Olives   

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