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Baked Olives
I especially like a combination of Nicoise and Kalamata olives
in this.
What you need
- 1 1/2 cups any combination of olives with pits
- 1 Tangerine or Medium Orange
- 1/4 cup dry white wine
- 2 tsp fresh thyme leaves
- 1 tsp fresh rosemary leaves, minced
- 2-3 whole cloves garlic, lightly crushed with the side of a chefs knife
- Fresh black pepper
- Olive Oil
How to make it
- Preheat oven to 400º
- Drain olives and allow to dry
thoroughly
- Zest the Tangerine or Orange
- In a small oven-proof crock or on a large piece of heavy-duty aluminum
foil (double and crimp up sides to form a bowl), place the olives and zest
- Cut the tangerine in half and squeeze on the juice of one half
- Add the wine, garlic cloves, herbs and pepper
- Drizzle with olive oil - be generous but they shouldn't be swimming
- Cover securely
- Place into oven for about 20-30 minutes
- Remove from oven and uncover
- Serve with sliced french bread and wine
This can also be done on a hot grill using the foil method.
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