Crispy Parmesan–Rosemary Roasted Olives
Quick Keto & Gluten-free Snack
Warm, briny olives roasted until blistered, finished with nutty Parmesan and fresh rosemary.
Salty, crisp-edged, aromatic — the kind of snack you’d find at a wine bar.
Keto • Gluten-Free • Savory • Unusual
⏱ Recipe Details
Prep Time: 5 minutes
Cook Time: 18–22 minutes
Total Time: 25 minutes
Servings: 4 (snack portions)
🛒 Ingredients
2 cups mixed olives, drained well (Castelvetrano + Kalamata work beautifully)
1½ tbsp olive oil
½ tsp fresh rosemary, very finely chopped
¼ tsp black pepper
¼ tsp garlic powder
½ cup finely grated Parmesan (Parmigiano-Reggiano preferred)
Optional finish: lemon zest or chili flakes
👩🍳 How to Make
1️⃣ Preheat oven to 425°F. Line a baking sheet with parchment.
2️⃣ Pat olives completely dry (this is key for crisp edges).
3️⃣ Toss olives with olive oil, rosemary, pepper, and garlic powder.
4️⃣ Spread in a single layer. Roast 12–15 minutes, until blistered.
5️⃣ Remove from oven, sprinkle Parmesan evenly over the olives.
6️⃣ Return to oven 5–7 minutes, until cheese melts and crisps around the olives.
7️⃣ Finish with lemon zest or chili flakes if using. Serve warm.
🌿 Notes
Naturally low-carb + gluten-free
Salty, crunchy, deeply savory
Feels indulgent without being heavy
Perfect with sparkling water, wine, or as a pre-dinner bite
🔢 Nutrition (per serving)
Calories: ~190
Fat: 15g
Protein: 7g
Total Carbs: 3g
Fiber: 1g
Net Carbs: 2g
*affiliate partnership
