4 bowls of Spicy Baked Olives on a red, white and green print background


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Serves 4-6

We love a recipe that takes a simple food and almost effortlessly elevates it to company-worthy fare. Case in point, these Spicy Baked Olives with Orange, Fennel and Rosemary. Just about anyone can set out a plate of olives at a cocktail party, but with just a few simple seasonings and some time in a hot oven, you have a dish of warm olives infused with flavor and the perfect amount of heat.

Set some out next time you pop open a bottle of red, or mix your favorite cocktailΒ for friends.

Recipe and image courtesy of by CHLOE. Chef Contributor,Β Lauren Kretzer.


2 cups assorted mixed olives (we love Kalamata and Castelvetrano varieties for this recipe)

1/4 cup extra virgin olive oil

zest of 1 medium orange

2 cloves garlic, peeled and smashed

1 Tbsp sherry vinegar

1 1/2 tsp finely chopped fresh rosemary

1/2 tsp dried fennel seeds

1/2 tsp crushed red pepper flakes

1/4 tsp dried oregano


Pre-heat oven to 350Β°F.

Zest orange.

Peel and smash garlic cloves.

Chop fresh rosemary.


In a small baking dish, combine olives with extra virgin olive oil, orange zest, smashed garlic, sherry vinegar, chopped rosemary, fennel seeds, crushed red pepper flakes, and dried oregano.

Using your hands, mix until olives are fully and evenly coated.


Cover baking dish with foil and bake for 40 minutes, stirring halfway.

Remove from oven and let cool.

Place in a small serving dish.


Serve warm or at room temperature.

Spicy Baked Olives with Orange, Fennel and Rosemary will keep in an air-tight container in the refrigerator for up to 1 week.