Description
Baked Olive Confit is a savory and aromatic dish made by slow-roasting olives with garlic, citrus, and herbs in olive oil. It’s perfect as an appetizer, condiment, or flavorful addition to salads and pastas.
Ingredients
Units
Scale
- 2 cups mixed olives (green and black, pitted or whole)
- 6 garlic cloves, smashed
- 1/2 cup extra virgin olive oil
- Zest of 1 orange
- Zest of 1 lemon
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 tsp chili flakes (optional)
- 1 tsp black peppercorns
Instructions
- Preheat the oven to 325°F (160°C).
- In a small baking dish, combine the olives, garlic, citrus zests, rosemary, thyme, chili flakes, and black peppercorns.
- Pour olive oil over the mixture until the olives are mostly submerged.
- Bake uncovered for 30–40 minutes, stirring halfway through, until the garlic is tender and the flavors have melded.
- Remove from oven and let cool to room temperature. Store in an airtight container with oil, refrigerated, for up to 2 weeks.
Notes
- Let the confit sit overnight for even deeper flavor.
- Use the leftover infused oil in salad dressings, marinades, or drizzled over grilled vegetables.
- Serve warm or at room temperature as a mezze or tapas dish.
Nutrition
- Serving Size: 2 tbsp
- Calories: 90
- Sugar: 0g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg