Baked Olives

Black, brown and green; large or small; baked or warm olives are ideal accompaniments for cheeses like buffalo-milk mozzarella, caciocavallo and Pecorino. They’re also delicious with cured meats such as cappicola and soppressata.
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First Bake the Olives

Use olives that have already been cured. You’ll find a wide variety of cured olives at the Olive & Antipasti Bar in select Giant Eagle® stores.

  • Spread two pounds of olives with a bit of oil on a large baking sheet and bake for about one hour at 365°F.
  • Or bake at 120°F for two hours on a baking sheet.

Then Season the Olives

  • In a bowl, combine three tablespoons of olive oil with some chopped rosemary, fennel seeds, a couple of chopped cloves of garlic, some fresh hot pepper, lemon juice and chopped orange zest. Mix well to make a dressing.
  • Coat the baked olives with the dressing and mix them.
  • Let the olives rest for a few hours. Mix them once in a while before serving them with your favorite antipasti or Pecorino or goat cheese.