Garlic and Rosemary Baked Olives

Garlic and Rosemary Baked Olives

National Garlic day is a must to celebrate! 


  • 24 ounces mixed pitted olivies (kalamata, Castelvetrano, Sicilian, colossal, and any other varieties)
  • 2 tablespoons olive oil 
  • 3 garlic cloves, minced
  • 1 tablespoon chopped fresh rosemary leaves 
  • 1/2 teaspoon lemon zest
  • 1/2 tablespoon fresh lemon juice
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground white pepper 


  1. Preheat the oven to 400F.
  2. In a medium bowl, combine the olives, olive oil, garlic, rosemary, lemon zest, lemon juice, sea salt, and white pepper. Spread the olives over a rimmed baking sheet and roast for 15-20 minutes, until sizzling. Let cool. 
  3. Serve the olives or store in a seal jar in the refirigrator for up to 21 days. 

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