Ingredients
1-1/2 cups mixed imported Greek or Peruvian sevillanas and/or Italian olives
1/2 cup dry white wine
1/4 cup olive oil
2 4-inch sprigs fresh rosemary
1 tablespoon finely shredded orange peel
2 tablespoons orange juice
1 tablespoon snipped fresh rosemary
1 tablespoon snipped fresh parsley
1-1/2 cups mixed imported Greek or Peruvian sevillanas and/or Italian olives
1/2 cup dry white wine
1/4 cup olive oil
2 4-inch sprigs fresh rosemary
1 tablespoon finely shredded orange peel
2 tablespoons orange juice
1 tablespoon snipped fresh rosemary
1 tablespoon snipped fresh parsley
1 tablespoon snipped fresh marjoram
3 cloves garlic, minced
1/8 teaspoon ground black pepper
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.
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, marjoram, 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.
4. Make-Ahead Tip: Prepare olives as directed. Transfer to an airtight container and chill for up to 1 week.
Prep: 15 min.
Chill: 2 hr.
Bake: 45 min.
Chill: 2 hr.
Bake: 45 min.
Source: BHG
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