Roasted Marinated Black Olives

1 pound


  1. 1 lb. oil-cured black olives
  2. 5 cloves garlic, peeled and crushed
  3. 3/4 cup extra-virgin olive oil
  4. 1/3 cup red wine vinegar
  5. 2 tablespoons hot paprika
  6. 2 sprigs fresh rosemary
  7. 2 sprigs fresh thyme
  8. 2 sprigs fresh oregano

In a large glass jar, mix together all ingredients. Cover and marinate in the refrigerator for at least a week.

Preheat oven to 300 degrees. Remove olives with a slotted spoon, saving the marinade for a later batch. (Keep the marinade in the refrigerator until then.)

On a baking sheet lined with aluminum foil, spread out the olives in a single layer and roast for 40-45 minutes.

Cool before transferring to a glass jar. Store in refrigerator.

Note: Make sure the olives are oil-cured and not brine cured. The oil-cured olives will soak up the marinade while the brine-cured will just taste salty. An Italian or Greek deli is your best source for oil-cured olives.

Source: Westin Innisbrook Resort

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