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Herb-Baked Olives
Ingredients
-
1 1/2
cups mixed imported Greek and/or Italian olives
-
1/2
cup dry white wine
-
1/4
cup olive oil
-
2
4 inches sprigs fresh rosemary
-
1
tablespoon finely shredded orange peel
-
2
tablespoons orange juice
-
1
tablespoon snipped fresh rosemary
-
1
tablespoon snipped fresh parsley
-
3
cloves garlic, minced
-
1/8
teaspoon ground black pepper
Directions
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.
From the Test Kitchen
- Make Ahead Tip Prepare olives as directed. Transfer to an airtight container and chill for up to 1 week.
Nutrition Facts
(Herb-Baked Olives)
- Servings Per Recipe 6,
- Calories 155,
- Carbohydrate (gm) 4,
- Fat, total (gm) 14,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 377,
- Percent Daily Values are based on a 2,000 calorie diet
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