Recipe: Citrus Baked Olives
Citrus Baked Olives
Baking olives with aromatics infuses them with flavor and plumps them up. The result is a fragrant and luscious companion for a cheese or antipasto platter. Reserve any juices that remain after baking the olives; they’re amazing over pasta, for sautéing fresh shrimp or for dipping crusty chunks of fresh bread.
1 large orange
4 tbsp extra-virgin olive oil
2 bay leaves
1 garlic clove, thinly sliced
1 teaspoon whole black peppercorns
2 cups oil cured black olives , pitted
Cut 4 large slices of zest from the orange. Squeeze the juice from the orange. Combine the orange zest, juice and remaining ingredients. Place in a baking dish, cover with aluminum foil and bake in a 350 degree over for 15 minutes. Serve warm or at room temperature.