cups mixed imported Greek and/or Italian olives
cup dry white wine
cup olive oil
4 inches sprigs fresh rosemary
tablespoon finely shredded orange peel
tablespoons orange juice
tablespoon snipped fresh rosemary
tablespoon snipped fresh parsley
cloves garlic, minced
teaspoon ground black pepper
- 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.
- Meanwhile, for dressing, in a small bowl, combine remaining 3 tablespoons olive oil, orange peel, orange juice, snipped rosemary, parsley, garlic, and pepper.
- 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
Prepare olives as directed. Transfer to an airtight container and chill for up to 1 week.
Nutrition Facts(Herb-Baked Olives)
- Per serving:
- 155 kcal cal.,
- 14 g fat
- (1 g sat. fat,
- 377 mg sodium,
- 4 g carb.,
- 2 g fiber
- Percent Daily Values are based on a 2,000 calorie diet