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Baked Olives

I especially like a combination of Nicoise and Kalamata olives in this.

What you need

  1. 1 1/2 cups any combination of olives with pits
  2. 1 Tangerine or Medium Orange
  3. 1/4 cup dry white wine
  4. 2 tsp fresh thyme leaves
  5. 1 tsp fresh rosemary leaves, minced
  6. 2-3 whole cloves garlic, lightly crushed with the side of a chefs knife
  7. Fresh black pepper
  8. Olive Oil

How to make it

  1. Preheat oven to 400º
  2. Drain olives and allow to dry thoroughly
  3. Zest the Tangerine or Orange
  4. 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
  5. Cut the tangerine in half and squeeze on the juice of one half
  6. Add the wine, garlic cloves, herbs and pepper
  7. Drizzle with olive oil - be generous but they shouldn't be swimming
  8. Cover securely
  9. Place into oven for about 20-30 minutes
  10. Remove from oven and uncover
  11. Serve with sliced french bread and wine

This can also be done on a hot grill using the foil method.

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