Herb-Roasted Olives Recipe

Herb-Roasted Olives

Serves 6 to 8

Your favorite olives and antipasti are better than ever when roasted in the oven with herbs and citrus. Try different combinations of olives, antipasti, herbs, and spices. Add a cup of grapes before roasting. Or, after roasting, sprinkle with shredded parmesan. Serve hot with drinks.


  • 2 cups olives from the Metropolitan Market Antipasti Bar, drained
  • 1 cup antipasti from the Metropolitan Market Antipasti Bar (such as artichokes, Cipollini onions, peppers, or a combination), drained
  • 1/2 cup Metropolitan Market Extra Virgin Olive Oil
  • 1 lemon, thinly sliced into rounds
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1/2 tsp fennel seeds
  • 1/4 tsp red pepper flakes


  1. Preheat oven to 425°F.
  2. Combine olives and antipasti on a roasting pan. Stir in olive oil, rosemary, thyme, fennel, and pepper flakes.
  3. Roast 20 minutes, stirring occasionally.
  4. Serve warm with toothpicks. Or spoon onto your favorite crackers.


Amount Per Serving (based on 8 servings)
Calories: 230
Fat: 24 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 760 mg
Carbohydrates: 4 g
Fiber: 1 g
Sugar: 0 g
Protein: 0 g
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