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.

  1. Thank you for stopping by at my blog. There must be a reason why since it made me come to visit yours to find exactly what I was looking for. A new way to cook beets. They are so nutritious but my son is not too in love with them. I am sure he will try this recipe. Thanks!

  2. What a fantastic recipe! I simply must try this. I can think of a thousand uses for these little guys, though would probably just stand by the fridge and eat them plain.

  3. Nice to find you in my inbox….great recipe and a must to make…still having problems on FB with site…hope it gets fixed soon….

    • kristy
    • October 31st, 2009

    Love the idea! And sounds delicious too. Cheers.

  4. I love black cured olives, hard to find here in Florida…. brings back many memories for me, my mom had these on the table all the time with pepperoni, and hard crusted bread….thanks for bringing back a little piece of the past…love these thanks….

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