Three words come to mind when we think about this appetizer of Baked Kalamata Olives, warm, delicious, and aromatic! An important staple in the Greek diet, the Kalamata olive is used in many Greek dishes. We were awe-inspired when we traveled to Athens last year and visited the Ancient Agora and saw the massive olive trees growing amongst the ruins. This dish gives you all the feelings of being in Greece walking through the olive groves.
Look at the health benefits of the kalamata olive, which by the way is considered a fruit, not a vegetable. The olives contain an abundance of the same healthy fats found in olive oil and are packed with polyphenols. Polyphenols help to decrease LDL (bad) cholesterol and increase HDL (good) cholesterol. Additionally, they are a source of calcium, vitamins A, C, E and K, fiber, copper, and iron. The kalamata olive tends to be higher in calories than a green olive, therefore be careful of your consumption as too many can hinder your calorie intake. Everything in moderation, right!
Bake them for this recipe and they will taste every bit as good as they look. First of all heating the olives brings out their earthy flavor and secondly baking gives the olives a different texture, and softens the brininess. No one will be disappointed if you make this appetizer for your next gathering. Yummy!
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Best served warm right out of the oven, but equally as delicious room temperature. Pair the Baked Kalamata Olives appetizer with rustic wheat Tuscany bread, feta, pickled peppers, figs, fruits and a glass of red wine
Have you made this recipe for Baked Kalamata Olives? We’d love to hear from you so leave a comment below! If you make this recipe and post it be sure to tag #hearthealthygreek.
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Baked Kalamata Olives
Ingredients
- 1 cup kalamata olives
- 2 tsp oregano
- 3 tbsp olive oil
- 1 clove garlic minced
- 1 tsp lemon zest
- 3 sprigs rosemary
Instructions
- Rinse and dry olives.
- In a bowl, mix 2 tablespoons olive oil, garlic and oregano. Add the olives and mix thoroughly.
- Line a baking pan with parchment paper and spread the olives on it. Top with rosemary sprigs.
- Place pan in a preheated 400-degree oven and baked for 15 -20 minutes, or until olives are slightly wrinkled but being careful not to burn them.
- Remove from oven, sprinkle with lemon zest and 1 tablespoon olive oil. Serve warm.
Thanks, I like tasting new treats. Would have never thought of baking them ok their own. I have used them in many dishes
Thanks. Bob
Aren’t they just scrumptious in any dish! We hope you’ll try this and let us know your thoughts.
the kalamata olives of the recipe:
are they from the jar or are they fresh?
many thanks
We purchased the loose olives from the Greek deli that you can buy by the pound. But you can certainly use the jar olives as well. We hope you will love this recipe as much as we do, its a great appetizer!
Christina & Alexa