Let’s talk about a little dish with big, bold flavor. The kind of thing you put out at a dinner party and everyone gathers around, asking, “What is that?!” This, my friend, is Baked Olive Confit—an effortlessly elegant snack that’s basically a flavor bomb in a bowl.
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It’s salty, savory, and infused with garlic, herbs, and citrus in the most intoxicating way. The olives get warm and buttery in the oven, mellowing just enough while soaking up all that good stuff you tossed in with them. Whether you’re a longtime olive lover or just olive-curious, this one’s a game-changer. Serve it with crusty bread and a glass of wine, and you’ve basically brought the Mediterranean to your kitchen. Trust me—you’ll be making this on repeat.
Why You’ll Love Baked Olive Confit
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Serve it as an appetizer, a cocktail hour snack, or a sophisticated addition to a cheese board. It’s chic enough for entertaining but chill enough for solo snacking on a Tuesday.
Budget-Friendly: Uses pantry staples like olives, garlic, herbs, and olive oil. No fancy shopping list required.
Quick and Easy: Toss it together, pop it in the oven, and boom—done. Most of the magic happens while you’re pouring a glass of wine.
Customizable: Play around with different olives, citrus peels, or spices depending on your mood (or what’s in your fridge). It’s super forgiving.
Crowd-Pleasing: Even folks who aren’t hardcore olive fans find themselves sneaking back for seconds. Something about the warmth and flavor infusion turns this into a universal favorite.
Ingredients in Baked Olive Confit
This dish is proof that simple ingredients, when treated right, can become something truly special. Let’s break it down:
Olives: The star of the show. Use a mix of your favorites—green, black, Castelvetrano, Kalamata—whatever you love. Pitted or not, your call.
Garlic Cloves: Whole and unpeeled. As they bake, they turn soft, sweet, and spreadable. Absolute magic.
Fresh Herbs: Think rosemary, thyme, or bay leaves. They infuse the oil and olives with an earthy, aromatic vibe.
Citrus Peel: Strips of lemon or orange peel add brightness and a subtle sweetness. Just a few curls go a long way.
Crushed Red Pepper Flakes: For a gentle kick of heat that builds as you eat.
Olive Oil: You’ll want enough to fully coat the olives—this becomes liquid gold by the end, perfect for dipping bread.
Optional Add-Ins: Fennel seeds, chili peppers, or even a sprig of oregano if you’re feeling fancy.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Set your oven to a gentle 325°F (165°C). Low and slow is key here—no rushing this flavor party.
Combine Ingredients: In a small baking dish, combine the olives, garlic cloves, herbs, citrus peel, and red pepper flakes. Pour in enough olive oil to cover everything generously. Give it a gentle stir to coat.
Prepare Your Cooking Vessel: Make sure your baking dish is oven-safe and not too large—you want the olives to sit snugly in the oil for maximum infusion.
Assemble the Dish: Spread everything out evenly in the dish. Nestle the herbs and garlic in between the olives, and make sure the citrus peel is well distributed.
Cook to Perfection: Bake for about 40–45 minutes, or until the olives are warm and slightly wrinkled, and the garlic is soft. Your kitchen will smell unbelievable—herby, garlicky, and citrusy all at once.
Finishing Touches: Let the dish cool slightly before serving. The oil will still be warm and perfect for dipping.
Serve and Enjoy: Spoon the olives and garlic into a bowl, drizzle with some of that gorgeous oil, and serve with warm bread, crackers, or as part of a tapas spread. Don’t forget to fish out the garlic cloves—they’re little pockets of flavor gold.
How to Serve Baked Olive Confit
This dish may be humble, but it knows how to show up:
With Crusty Bread: Warm slices of baguette or rustic sourdough are ideal for scooping up olives and mopping up the infused oil.
Cheese Board Companion: Pair it with creamy cheeses like goat cheese or brie, a drizzle of honey, and some crunchy nuts.
Tapas-Style: Add it to a spread with marinated artichokes, cured meats, and roasted almonds.
Tossed into Pasta: Leftovers (if you have any!) make a fabulous addition to warm pasta or grain bowls.
As a Gift: Seriously—pour some into a jar, tie a ribbon around it, and you’ve got a homemade food gift that everyone will love.
Additional Tips
Use Good Olive Oil: Since it’s a big part of the dish, go for a high-quality extra virgin olive oil if you can.
Don’t Overbake: You want warm, infused olives—not crispy ones! Keep an eye on them in the last 10 minutes.
Flavor Tweaks: Swap in lime zest for a different citrus kick, or add whole peppercorns for a more complex flavor.
Storage Tips: Store leftovers in the fridge, fully submerged in oil, for up to 10 days. Let them come to room temperature before serving.
Reuse That Oil: Don’t toss it! It’s liquid flavor gold—drizzle it over roasted veggies, swirl into hummus, or use it in salad dressings.
FAQ Section
Q1: Can I use jarred olives?
A1: Yes! Just rinse them well if they’re brined so the flavor isn’t too salty.
Q2: Do I need to pit the olives first?
A2: It’s optional! Pitted are easier to eat, but whole olives retain a bit more flavor.
Q3: Can I add other spices?
A3: Absolutely—fennel seeds, coriander seeds, or smoked paprika add lovely depth.
Q4: How do I store leftovers?
A4: Keep them in an airtight container in the fridge, fully covered in oil, for up to 10 days.
Q5: Can I freeze olive confit?
A5: It’s best fresh, but technically yes—just thaw slowly in the fridge and warm gently before serving.
Q6: Can I reuse the garlic cloves?
A6: YES. Spread them on toast, stir into mashed potatoes, or mix into dips. They’re pure magic.
Q7: Is it okay to use dried herbs instead of fresh?
A7: You can, but fresh herbs infuse the oil more fully. If using dried, use less—they’re more potent.
Q8: Can I make this on the stovetop instead of baking?
A8: You can gently simmer everything on low in a small saucepan, but baking gives a more even infusion.
Q9: What kind of olives are best?
A9: Castelvetrano for buttery texture, Kalamata for bold flavor, or a mix for variety!
Q10: Is this vegan/gluten-free?
A10: Yes to both! It’s naturally plant-based and gluten-free—just watch what you serve it with.
Conclusion
And just like that, you’ve got yourself a jar (or dish!) of Baked Olive Confit—rich, aromatic, and impossibly snackable. Whether you’re hosting a gathering or just treating yourself to a slow, savory moment, this recipe delivers. Simple ingredients, big payoff. So grab a crusty loaf, pour a glass of wine, and let the olive love begin.
Print
Baked Olive Confit
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This baked olive confit is a delicious side dish that’s perfect on its own or served on toast with whipped feta and ricotta. The combination of black and green olives, garlic, shallots, and fresh thyme creates a rich and flavorful dish. #BakedOlives #OliveConfit #MediterraneanSideDish #EasyAppetizers #GarlicOlives #OliveRecipes #HerbInfusedOlives #HomemadeOliveConfit #MediterraneanFlavors
Ingredients
- 500 – 800g pitted olives (black and green)
- 1 lemon, sliced
- 4 shallots, peeled and halved
- 8 garlic cloves
- 4 thyme sprigs (plus extra to serve)
- 2 cups extra virgin olive oil
- Salt, to taste
Instructions
- Preheat the oven to 160°C (320°F).
- Place all ingredients into an ovenproof dish, ensuring they are fully submerged in olive oil. Season generously with salt. Mix the ingredients together with your hands or a spoon.
- Bake for 1 hour, allowing the flavors to meld and the olives to soften.
- After baking, separate the olives from the oil and reserve the oil in a jar for use in other recipes. The infused oil will have a lovely olive, lemon, and garlic flavor.
- Drizzle the olives with a little of the reserved cooking oil and sprinkle with extra thyme. Serve warm on their own, or with whipped feta and ricotta, and fried bread.
Notes
- The olive oil used for cooking can be stored and used in various recipes like salads or as a dipping oil.
- This dish pairs wonderfully with crusty bread and creamy cheeses.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg