Life is so good when you can fill your mouth with lovely, plump, roasted garlic and olives! Oh, my goodness… this beautiful flavour makes me come back for “just one more” again and again. Roasted Garlic and Olives Nibble is like a dream come true for nibblers of my kind.
Not surprisingly one of my favourite places in the world is an olive bar in a supermarket. Shamelessly, I even sometimes dip into my filled up to the edges container whilst queuing to the checkout. Sadly, it gets to the point when that nice checkout lady wants to scan my container, our eyes cross in tension, and I have to hand it in. Am I the only one out there? Olives nibblers, are you reading?
I find it quite difficult to share my snacks in general and my partner knows this more than well. He realised quite quickly that when it comes to cheddar cheese crisp we need to have a separate bowl each.
Luckily, he does not like olives so every time I make the roasted garlic and olives nibble it is just me and a bowl full of olive and garlic happiness!
Roasted Garlic and Olives Nibble? Yes, please!
I have no shame whatsoever in terms of the quantities of olives I am able to eat and there is no point in trying to convince anyone that I do.
I love it and hate sharing it!
Roasted olives and garlic cloves are great on their own, but you might want to consider adding herbs or pickles for a variation of your choice.
I, personally, like it very straightforward. Mixture of nice, big, green olives (without any filling) and Kalamata ones, and a handful of raw garlic cloves (ALWAYS!:)) is my base. Than maybe a handful of green or yellow bell pepper slices (for a spicy kick try small spicy peppers), and some herbs like rosemary and thyme to go with the olives. A splash of olive oil over, lid down, 40 min at 220 and here you have it!
Just FYI: Taking pictures for this post was a torture. The reward (content of the dish) disappeared before I managed to put the camera down.
- 250 g assorted olives
- 10 peeled garlic cloves
- 2 tbsp olive oil
- 10 black pepper corns
- 6 strings thyme
- 2 strings rosemary
- Preheat oven to 200C.
- Coat olives, garlic and herbs in olive oil and roast in the ovenproof dish, covered with a lid for 30 min or until garlic cloves soften.
- Mix well to re-coat the veg in the spices infused oil and serve hot or at room temperature.
For more amazing roasted garlic containing ideas go to Recipes tab in the main menu.