Herb Baked Olives

By LittleValley

Ingredients

• 1-1/2 cups mixed olives
• 1/2 cup dry white wine
• 1/4 cup olive oil
• 2 4-inch sprigs rosemary
• 1 tablespoon orange zest
• 2 tablespoons orange juice
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh parsley
• 3 cloves garlic, minced
• 1/8 teaspoon black pepper

Preparation

Step 1

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.

4. Make-Ahead Tip: Prepare olives as directed. Transfer to an airtight container and chill for up to 1 week.