Baked Olives Recipe

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Baked Olives

Contributed by: Melinda

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

1 1/2 cups any combination of olives with pits
1 Tangerine or Medium Orange
1/4 cup dry white wine
1 tbl fresh thyme leaves
Fresh black pepper
Olive Oil

Preheat oven to 400
In a strainer or colander, rinse brine from olives. Allow to dry thoroughly
Cut several strips of rind from the Tangerine or Orange, remove any white pith
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 tangerine rind
Cut the tangerine in half and squeeze on the juice of one half
Add the wine, thyme 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.

Questions about this recipe?