Roasted Olives with Lavender and Truffle Oil Recipe

Roasted Olives with Lavender and Truffle Oil will definitely delight your family and friends.  This is one of my personal favorite roasted olive appetizer recipes. This fantastic olive recipe is so gourmet!  Add a special touch to your next get-together or cocktail hour by just simply adding these roasted olives.  The best thing about these roasted olives is how quick and easy they are to put together.  They make a wonderful party appetizer because they don’t require tons of time spent in the kitchen, which leaves you plenty of time to spend preparing everything else for the party.

These roasted olives are a definite winner using two of my favorite cooking ingredients, lavender and truffle oil:

Lavender is an incredibly versatile herb for cooking.  Lavender is a member of the mint family and is close to rosemary, sage, and thyme.  Lavender has a sweet, floral flavor, with lemon and citrus notes.

Truffle oil is top-quality olive oil that has been infused with either white or black truffles.  Both types of truffles have an earthy, mushroom flavor.

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.


Roasted Olives

Roasted Olives with Lavender and Truffle Oil Recipe:
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Course: Appetizer
Cuisine: Greek
Keyword: Roasted Olives with Lavender and Truffle Oil Recipe
  • 8 ounces black olives, (Kalamata, Gaeta, or Alfonso olives), pitted or unpitted*
  • 1/4 cup olive oil, extra-virgin
  • 1 teaspoon lavender flowers (culinary)
  • 1 1/2 teaspoons white truffle oil
  • Pinch of crushed red pepper
  1. Preheat oven to 350 degrees F.

  2. In a large baking dish, spread the olives in one layer; drizzle with the olive oil and sprinkle with the lavender flowers.  Bake for 45 minutes, stirring the olives at least 3 times. Remove from oven.

  3. Using a slotted spoon, remove baked olives from remaining olive oil and place in another bowl.  Drizzle with truffle oil and sprinkle with crushed red peppers; stir to combine.

  4. Store in the refrigerator until ready to serve.

  5. Serves many.

Recipe Notes

*  Green olives may also be used.  In fact, any variety of olives will work in this recipe.

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