Herb-Baked Olives

Photo by Cary L.
Adapted from bhg.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from bhg.com

Ingredients

  • 1 1/2

    cups mixed imported Greek and/or Italian olives

  • 1/2

    cup dry white wine

  • 1/4

    cup olive oil

  • 2

    4 inches sprigs fresh rosemary

  • 1

    tablespoon finely shredded orange peel

  • 2

    tablespoons orange juice

  • 1

    tablespoon snipped fresh rosemary

  • 1

    tablespoon snipped fresh parsley

  • 3

    cloves garlic, minced

  • 1/8

    teaspoon ground black pepper

Directions

1. In a 15x10x1-inch baking pan, combine olives, wine, 1 tablespoon of the olive oil, and rosemary sprigs. Bake in a 375 degree F oven for 45 to 60 minutes or until most of the liquid is absorbed, stirring occasionally. 2. Meanwhile, for dressing, in a small bowl, combine remaining 3 tablespoons olive oil, orange peel, orange juice, snipped rosemary, parsley, garlic, and pepper. 3. Pour dressing over olive mixture; toss gently to coat. Transfer olive mixture to a serving bowl. Cover and chill for at least 2 hours. Makes 6 servings. Make Ahead Tip Prepare olives as directed. Transfer to an airtight container and chill for up to 1 week. nutrition facts (Herb-Baked Olives) Servings Per Recipe 6, Calories 155, Carbohydrate (gm) 4, Fat, total (gm) 14, Saturated fat (gm) 1, Dietary Fiber, total (gm) 2, Sodium (mg) 377, Percent Daily Values are based on a 2,000 calorie diet

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