Baked Olives

"Wonderful to have on hand for the holidays, or to give as gifts"
 
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Ready In:
35mins
Ingredients:
6
Serves:
8-10
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ingredients

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directions

  • Drain oilves.
  • Place in shallow round baking dish.
  • Put garlic and herbs, tucking herbs in and around olives.
  • Bake in 350 oven for 30 minutes, stirring every now and then.
  • Store in Refridgerator in glass jar, covering with olive oil so that olive are submerged in the oil.

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Reviews

  1. I used a mix of nicose and kalamata olives. Served warm as a Thanksgiving appetizer with #12217 Lox Cornicopia. I should have baked these in a more shallow pan, so they would have cooked faster. Will make again. Love the way it looks on a plate with all of the baked herbs and crinkly olive skins.
     
  2. A great idea to ornament a cheese plate (which is exactly what we did). We were out of garlic, thyme and red pepper flakes, so I added some cayenne (a wee little bit). One final note: if you don't like extremely salty olives, you might want to rinse and drain first. Just FYI. We didn't, but I can see how some folks might prefer this.Thanks for posting!
     
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RECIPE SUBMITTED BY

Raised in LA, schooled in France at Cordon Bleu. Ran 2 restaurants one in Calif and one in TX. My favorite cookbook is the Joy of Cooking - not the new version. Canning food is my passion. You can check this out at http://www.texfiles.com/msintrepid/canning.htm
 
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