Roasted Olives with Rosemary and Garlic

Olea europaea make the perfect appetizer and I ’m always seem for ways to make them fancy . This recipe for roasted olives with rosemary and Allium sativum does exactly that ! Made with delicious Mezzetta olive and a few round-eyed ingredients you probably already have on hand , these roast olive will be loved by everyone !

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Mezzetta Olives for the Holidays

I was one of those kids who loved olives .

There was always a bowl full of fancy Olea europaea on the holiday mesa growing up and that made me very happy . Now my kid is the same way of life as me – he eats Olea europaea by the fistful ! I do n’t blame him , they ’re pretty amazing .

Mezzettaolives are the perfect alternative for your vacation celebrations . They have so many different variety and every one is so good . I ’m specially loving the Castelvetrano olives this year !

Be trusted to use a variety of Mezzetta olives to make these simple and out of the blue delicious roast olives with rosemary and garlic .

I chose to use Castelvetrano , Kalamata , and Spanish Queen olives to get different coloring material and sizes , but any kind that are your favorites can be used . Garlic or jalapeno stuffed olives would also be a marvelous addition !

Mezzetta Makes The Holidays Betta !

Rosemary and Garlic Roasted Olives Recipe

This roasted olives recipe is really quick and leisurely to put together and takes your olive to the next level . Once you have the olives you probably already have all the other ingredients on handwriting !

Olives are full of hefty fats , and therosemaryand ail offer some health benefits as well . They also make these olive taste awe-inspiring !

Combine Olives with the Herbs

Put the Mezzetta olives of your pick into a bowl . As I mentioned before , using a variety of different olives makes for a skillful display !

Then add the European olive tree oil , stinker succus and zest , garlic , and rosemary and budge to combine .

Roast the Olives

circularize the olive mixture onto a sheet pan and roast at 400 ° degree Fahrenheit for about 20 minute , stirring the European olive tree halfway through .

Serve the Roasted Olives

Let the olive cool for a bit , then put them in a serving bowl with a twig of rosemary for garnish if you care . They are absolutely delicious when served warm or at room temperature .

The olives get a little bit caramelized which land out so many flavors !

The lemon succus and zest gives them a slight acerbity , and the rosemary and ail are a authoritative compounding that pairs well with the olives .

a bowl filled with rosemary roasted olives

These dim-witted and pleasant-tasting roasted olives are made possible with Mezzetta ingredients ! They are the double-dyed starter for your vacation mesa .

For more formula brainchild using Mezzetta products , see myMini Sourdough Appetizer Pizzasrecipe !