Garlic and Fresh Herb Roasted Olives

One of the many tasty perks of being the specialty foods buyer for a gourmet grocery store is getting first dibs on trying all of the olives we sell.

Vertical image of a bowl of a cheese and charcuterie board with various ingredients, with text on the top and bottom of the image.

So. Many. Options.

I’m buying in close to 50 varieties – from all of the classics like Kalamata, Mixed Greek, and Pepper-Stuffed to more unique offerings like Oil-Cured Beldi, Castelvetrano, and Cracked Giarraffa.

Vertical close-up image of a white bowl with flavored olives.

Whenever I’m rushing home in the afternoon to start Job #2, I try to remember to quickly grab a small container of them and a couple small wedges of cheese for a salty snack I can nibble on while I start recipe-testing sweet desserts.

With all those cakes, cookies, and pies, my tired taste buds are screaming for salt!

Vertical image of a cheese and charcuterie board with bread on a white towel.

Instead of my usual tradition of sporadically opening the fridge and picking through a couple of cold olives as I’m baking, I wanted to make a real recipe using my selection – fit for not just me, barefoot and pantsless running though my house in need of a quick snack, but also for when I have company over (and when I’m appropriately dressed for a small gathering).

Warm, roasted olives with aromatic garlic and fresh herbs are dressed to impress. Even when I’m not.

Vertical close-up image of a white bowl with assorted herb and garlic olives on a cheese and meat board.

Since the backyard herb garden is singing its swan song before the cold weather hits, I wanted an easy recipe that could use a handful of fresh herbs. Use your favorite varieties, with the option of mixing a few different ones together. I will always adore the combo of rosemary and thyme.

Vertical image of a bowl of olives next to bread, cheese, and sliced meats.

When you have company already on their way, quickly make this recipe, throw it in the oven, put some pants on, and welcome your guests to the absolutely delicious scent of a warm, herb roasted appetizer!

Horizontal image of a white bowl with olives on a cheese and charcuterie board.

Garlic and Fresh Herb Roasted Olives

  • Author: Nikki Cervone
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 3 cups olives 1x


Warm, roasted olives with garlic and fresh herbs are dressed to impress as a savory appetizer for any gathering.



  • 3 cups assorted pitted olives
  • 2 garlic cloves, minced
  • 1 heaping tablespoon assorted fresh herbs, chopped*
  • 1 teaspoon olive oil
  • 1/2 teaspoon dried red pepper flakes, optional


  1. Preheat oven to 400°F.
  2. Mix together olives, garlic, herbs, olive oil, and red pepper flakes in a small bowl.
  3. Pour into a small baking dish or baking sheet lined with foil.
  4. Bake for 15-20 minutes, until warm and aromatic.
  5. Serve immediately while still warm.


*Rosemary, thyme, and basil are all tasty options

  • Category: Appetizer
  • Method: Oven
  • Cuisine: Vegetarian

Keywords: olive, garlic, fresh herbs

Cooking by the Numbers…

Step 1 – Prep

Horizontal image of a bowl of assorted olives next to oil and flavorings on a white towel.

Preheat your oven to 400°F. Line a small baking dish or baking sheet with foil.

With a sharp knife and sturdy cutting board, chop the herbs and mince the garlic clove. You also have the option to use a garlic press.

Measure out the ingredients. For more herbal flavor, try using an herb-infused oil!

Step 2 – Mix Together

Horizontal image of a large white bowl with a mixture of garlic, herbs, and olives.

Mix together all of the ingredients in a small bowl until everything is evenly coated with the oil, garlic, and herbs.

Use any variety of olives that you and your guests will enjoy. Your options are pretty much endless! You can use whole or pitted – I like using pre-pitted, to make it easier for my company (and myself!) to eat and enjoy without dealing with pesky pits.

If you prefer to buy them whole to pit yourself, totally fine! You can also freshly pit whole ones with an pitter.

Step 3 – Roast

Horizontal image of a sheet pan with assorted roasted olives.

Pour into a small baking dish or baking sheet lined with foil. Bake for 15-20 minutes, until aromatic and slightly browned on some areas.

Step 4 – Serve

Horizontal image of a bowl of assorted olives.

Serve and enjoy while still warm and super aromatic!

What are Some Serving Suggestions?

While you can easily enjoy this dish with just a side of crusty bread in a pinch, I suggest you treat this dish as an accouterment for a delicious meat and cheese plate.

I serve them in a bowl alongside crusty bread, crunchy crackers, thinly sliced charcuterie, and two or three hearty cheeses that can stand up to the strong flavors. On my plate, I chose a 6-month aged Manchego and an 18-month aged Gouda.

Horizontal image of a white bowl with olives on a cheese and charcuterie board.

Play as you wish! Add fresh fruit, dried fruit, nuts, or pickled veggies. This dish will welcome any and all companions on the plate.

What will be your signature blend? Let me know how you’ll flavor and serve them in the comment section below.

For more easy vegetarian appetizers, consider making the following:

Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on August 14, 2012. Last updated: October 6, 2019 at 18:39 pm.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

Related Posts
Filter by
Post Page
Pickles and Fermentations Sides Veggies Barbecue and Grilling Vegan Vegetarian Salads Sauces and Spreads Dips Poultry Chicken Comfort Food Essentials Christmas Thanksgiving Breads Fall Appetizers Middle East / Mediterranean Hummus
Sort by

About Nikki Cervone

Nikki Cervone is a hungry foodie living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she is not tearing through her city's best cheesesteaks, Nikki enjoys a healthy dose of yoga and chocolate. Lots of chocolate.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.