ORANGE AND ROSEMARY BAKED OLIVES

Orange and Rosemary Baked Olives image

Provided by MIZDIZ

Time 40m

Yield 12

Number Of Ingredients 10

3 ½ cups whole mixed olives, drained
¼ cup dry white wine
2 tablespoons fresh orange juice
2 tablespoons olive oil
2 cloves garlic, minced
2 sprigs fresh rosemary
2 tablespoons fresh parsley, chopped
1 ½ tablespoons chopped fresh oregano
4 teaspoons grated orange zest
¼ teaspoon crushed red pepper flakes

Steps:

Preheat oven to 375 degrees F (190 degrees C). Stir the olives together with the wine, orange juice, olive oil, and garlic in a 9x13 inch baking dish. Nestle the sprigs of rosemary in the olives.
Bake in the preheated oven for 15 minutes, stirring halfway through the baking. Remove and discard the rosemary sprigs, then stir in the parsley, oregano, orange zest, and red pepper flakes. Serve warm, or cool the olives and use them to top a salad.

Nutrition Facts : Calories 75.2 calories, Carbohydrate 1.4 g, Fat 7.5 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 0.9 g, Sodium 980.9 mg, Sugar 0.4 g