Roasted Olives

These roasted olives and garlic are marinated in a combination of olive oil and herbs for an easy and delicious snack or appetizer! The recipe is SCD (specific carbohydrate diet), Paleo, Whole30, vegan, vegetarian, gluten free, grain free, dairy free, and soy free.

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Course: Appetizer, Snack
Cuisine: Italian
Keyword: olives
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 161kcal
Author: Jennifer Brown


  • 12 ounces pitted olives, drained (see notes below for more details)
  • 2 Tbsp olive oil
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp salt
  • 2 garlic cloves


  • Preheat oven to 425F.
  • Place the drained olives and garlic cloves in a single layer in a baking dish.
  • In a small bowl mix together the olive oil, thyme, rosemary, and salt. Pour the mixture over the olives and use your hands to make sure each olive is coated in the marinade.
  • Place the baking dish into the oven for 15 to 20 minutes, making sure to stir and flip the olives halfway through cook time.
  • The dish is done when the garlic cloves are lightly browned and the olives are bubbly and a bit shriveled.
  • Serve straight from the oven or allow to cool to room temperature.


  • Choose mild green or black olives (a mixture of the two is my favorite). I lean towards medium sized olives but choose whichever size you'd like. 
  • Store leftovers in an airtight container in the refrigerator for 3 days. The oil in the dish will harden when cold. To reheat, place back into the oven at 350F just until warmed. 
*The calories calculated in this recipe are an estimate. 
The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen


Calories: 161kcal
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