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Herb-Baked Olives

Makes: 6 servings
Prep 15 mins Bake 375°F 45 mins Chill At least2 hrs
Herb-Baked Olives
  • 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

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 155,
  • Fat, total (g) 14,
  • sat. fat (g) 1,
  • carb. (g) 4,
  • fiber (g) 2,
  • sodium (mg) 377,
  • Percent Daily Values are based on a 2,000 calorie diet

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