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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?
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