Roasted olives, sparked with clementines.

Roasted olives, sparked with clementines and garlic.

The aroma of homemade bread baking in the oven brings everyone running into the kitchen. The same goes for this simple appetizer because it smells soooooo good. It requires very little preparation, which leaves you plenty of time to spend preparing everything else when using for a party or just time spent with the family on a Sunday afternoon. At my home (Joy), Sunday seems to be the only day that the entire family is together and I always try to make something special. Whether people are watching football, doing homework or catching up on laundry the smell of my roasted olives brings everyone around the table quicker than usual!

As the olives roast they also soak in the flavors from the garlic and the clementines, giving them a sweet and salty but garlicky flavor. If you close your eyes as you put an olive in your mouth, you can almost believe that you are sitting in sunny Sicily.

I serve the olives simply, on a wooden board, with a wedge of cheese and some crusty ciabatta bread. The family and your guests will think you were in the kitchen all day!


Roasted Olives! Yum!

3-4 sprigs fresh thyme, or any herb you prefer

5-6 garlic cloves, whole

1 cup green olives, any kind

1 cup kalamata olives or black olives

1/2 cup extra-virgin olive oil

4 clementines

crusty bread, toasted

Preheat oven to 450F. Line a baking sheet with parchment paper. Slice 2 of the clementines. Spread olives (any olives you like) and garlic cloves onto parchment paper. Season with salt and pepper, onion powder and garlic powder. Arrange slices of clementines over olives and add a few sprigs of whichever herb you have chosen or even a few types of  herbs! Squeeze the 2 remaining clementines over the olives and the drizzle with olive oil. Roast for about 20 minutes.


Please tune in to Better CT, channel 3 @3pm, Tuesdays. Judy and I will share  some great recipes and entertaining ideas. Enjoy!