Roasted Olives and Lemons

Roasted Olives and Lemons - a culinary delight that excites the taste buds and transports you to the Mediterranean in just one bite.
Roasted Olives And Lemons Recipe

Roasted Olives and Lemons – a culinary delight that excites the taste buds and transports you to the Mediterranean in just one bite. The exotic allure of Za’atar seasoning weaves a fragrant tapestry of flavors that beckons adventurous food lovers.

Preparation and Selection

Choosing the right olives and lemons is the first step in creating this masterpiece. The olives should ideally be plump, ripe, and of superior quality, such as Cerignola, Castelvetrano, and Picholine. Likewise, the lemons need to be fresh and vibrant, promising a burst of citrusy goodness.

Once you have your ingredients in hand, the art of pitting and slicing comes into play. Removing the pits from the olives and skillfully slicing the lemons ensures an even distribution of flavors, guaranteeing that each morsel is a harmonious blend of textures and tastes.

The Roasting Ritual

Crafting the perfect blend of olive oil and Za’atar seasoning is where the alchemy begins. The precise ratio of these elements can elevate your dish from good to extraordinary. Za’atar, with its fragrant mix of thyme, sumac, and sesame seeds, infuses the olives and lemons with a symphony of flavors.

The Chemistry Behind Flavor Enhancement

As the olives and lemons roast, a culinary transformation takes place, courtesy of the Maillard reaction. This complex chemical process occurs when amino acids and reducing sugars react under the influence of heat. The result? A rich medley of savory, nutty, and caramelized notes that elevate the dish to a level of flavor complexity that is nothing short of enchanting.

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New World Spice and Tea Trader

Roasted Olives and Lemons Recipe



2 Medium Lemons

1 lb Mixed Olives, such as Cerignola, Castelvetrano, and Picholine

1 TBS Zoltan’s Za’atar

2 TBS Lemon Olive Oil

1/4 tsp Red Pepper Flakes

Freshly Ground Black Pepper, to taste


  1. Preheat the oven to 425°F [220°C].
  2. Slice 1 ½ of lemons into ¼” rounds. Reserve last ½ lemon.
  3. In a small bowl add all remaining ingredients and the lemon slices. Toss until well coated.
  4. Roast, tossing occasionally, until the lemons start to caramelize, and the mixture is very fragrant, 10 to 15 minutes.
  5. Squeeze the remaining quarter of the lemon over the mixture and use a wooden spoon to gently scrape up any caramelized bits. Serve warm with humus, ricotta and honey, and fresh warm pita wedges.



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