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.

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