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Roasted Olives Recipe: Easy & Elegant Appetizer

 This Roasted Olives Recipe features a variety of olives, caperberries, garlic, herbs, and soft and mellow feta cheese to finish it off. It is a quick, easy and elegant olives appetizer that will surely impress!

This is my kind of recipe. 

I keep the ingredients on hand and can easily whip out this attractive and delicious appetizer in less than a half-hour. In fact, I have even frozen the feta and it defrosts just fine.

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Truthfully, the most time-consuming part of this Roasted Olives Recipe is peeling the garlic, but if you have a silicone garlic peeler, then even that process is quick.

Roasted Olives Recipe Ingredients:

While the buttery Castelvetrano olives will always be my favorite, feel free to use any combination of olives that you prefer. I opt for pitted olives and the addition of caperberries, but this recipe is endlessly flexible.  

Ingredients Needed for Roasted Olives Recipe

Of course, this assumes you like olives. A friend of mine just recently told me she didn’t like olives! I mean, is that a thing? I didn’t even know people like that existed! 

Juliska Mini White Blossom Dish

Individual serving of Roasted Olives with Feta

You can serve this delicious olive appetizer warm, right from the oven or at room temperature, just put out some little plates and toothpicks and let your guests enjoy.

overhead shot of appetizer with toothpicks and small plates
Feta and Roasted Olives Appetizer on Tray

Feta and Roasted Olives

lynn
A quick, easy and elegant appetizer that will surely impress! This Roasted Olives Recipe features a variety of olives, caperberries, garlic, herbs, and soft and mellow feta cheese to finish it off.
4.84 from 12 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizer Recipes
Cuisine American
Servings 8 - 10 servings
Calories 184 kcal

Ingredients
  

  • 8.5 ounces Caperberries drained
  • 8 ounces pitted Castelvetrano Olives drained
  • 4 ounce pitted Kalamata Olives drained
  • 10 garlic cloves peeled and cut in half
  • 2 tbsp olive oil
  • 1 tsp minced fresh rosemary
  • 1/2 tsp crushed red pepper
  • 1/2 tsp crushed fennel seeds
  • 1/2 pound fresh mild feta...cubed, I use Pastures of Eden Feta Cheese and I get it at Trader Joe's

Instructions
 

  • Preheat oven to 450° F
  • Spread olives, caperberries and garlic on a rimmed baking sheet
  • Sprinkle herbs and olive oil over olives and stir/shake to mix.
  • Bake for 12 minutes.
  • While olives are roasting, place cubed feta on a serving platter
  • Remove olives from oven and spoon over feta cheese.
  • Serve warm or at room temperature.

Video

Nutrition

Serving: 1gCalories: 184kcalCarbohydrates: 5gProtein: 5gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 10gCholesterol: 28mgSodium: 592mgFiber: 1gSugar: 1g
Keyword appetizer, easy, feta, olives, recipe, recipes, roasted
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If you like olives as much as we do, make sure to check out my Marinated Castelvetrano Olives recipe…a family favorite.

And, if you are looking for another appetizer, check out my grilled artichokes.

And bookmark this page or pin the following image to refer back to this Feta and Roasted Olives Recipe for your future reference.

pin roasted olives

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10 Comments

  1. This looks great. But the calories and carbs are confusing. You have used all the things that are good on keto diet and most of the ingredients have low carbs to 0 carbs so can’t see how a serving would have 45 carbs. How many servings does the recipe serve? Thanks

    1. Hi Susan, this recipe plugin sadly doesn’t calculate per serving…which is frustrating! So, the calculation is for the entire dish which I calculate will serve 8-10 people (plus or minus..depending on how much they love olives!)

      I do hope you make and enjoy this dish!

      Have a great day my friend.

      Lynn

    1. Thanks Mary,

      I’m so happy you enjoy them as much as we do! Those olives, especially those big caperberries, are just so good.

      I really appreciate you taking the time to leave your review! Thank you again!

      Lynn

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