Herb-Baked Olives

Make these rosemary-marinated olive appetizers up to 1 week in advance of your Thanksgiving gathering.

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  • Makes: 6 servings
  • Prep: 15 mins
  • Bake: 45 mins 375°F
  • Chill: At least 2 hrs
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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
2
tablespoons orange juice
1
tablespoon snipped fresh rosemary
1
tablespoon snipped fresh parsley
3
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

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
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