Orange and Rosemary Baked Olives

Orange and Rosemary Baked Olives

8 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
Recipe by  MIZDIZ

“Low-carb, healthful snack choice which can be kept in the fridge for up to two weeks.”

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Adjust Servings

Original recipe yields 3 cups



  1. Preheat oven to 375 degrees F (190 degrees C). Stir the olives together with the wine, orange juice, olive oil, and garlic in a 9x13 inch baking dish. Nestle the sprigs of rosemary in the olives.
  2. Bake in the preheated oven for 15 minutes, stirring halfway through the baking. Remove and discard the rosemary sprigs, then stir in the parsley, oregano, orange zest, and red pepper flakes. Serve warm, or cool the olives and use them to top a salad.

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Reviews (8)

Rate This Recipe


These are delicious! I used kalamata olives, which aren't called for here but that's what I had. Surprisingly, the olives didn't overpower the seasonings & after sitting at room temp for about an hour, the flavors just melded together. Wonderful recipe & next time I'll use the olives that are specified. Nice job:o)

Marie C.

Marie C.

Loved these olives and it took no time to make. The green cerignolas olives were especially good. Thanks for sharing MIZDIZ.



These nibbles are fantastic! Made them (along with several other munchies) for a weekend cocktail party and these were the first to go! Try them, you won't be disappointed!

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Amount Per Serving (12 total)

  • Calories
  • 75 cal
  • 4%
  • Fat
  • 7.5 g
  • 12%
  • Carbs
  • 1.4 g
  • < 1%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 981 mg
  • 39%

Based on a 2,000 calorie diet



previous recipe:

Grilled Game Hens with Blood Orange and Rosemary


next recipe:

Baked Cheese Olives