Roasted Kalamata Olives Recipe

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Roasted Kalamata Olives

ali Bresnahan


This comes from (my niece) Laurie Constantino's cookbook, "Mediterranean Cooking in Alaska". About the olives, Laurie says:
"Roasting deepens the flavor and softens the sharp brininess of Kalamata olives, and also firms the olives' texture. They are best served warm, but even when cold, baked olives are a special treat.

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40 Min




2 c
kalamata olives
2 Tbsp
red wine vinegar
1/4 c
olive oil
1 tsp
dried oregano, crushed

Directions Step-By-Step

Preheat oven to 350. Drain and rinse brine from the olives, place them in a glass or stainless steel pan, and bake for 35-40 minutes.
The olives are done when the meat begins to shrink up and the skins look wrinkled.
Remove olives from the oven, place in a bowl, stir in the vinegar, olive oil and oregano, and serve.

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Fruit
Regional Style: Greek
Dietary Needs: Vegetarian
Other Tag: Quick & Easy