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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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Herb-Roasted Olives

I love the way these olives absorb the flavors of the herbs in the oven. I like to use different colors of olives for interest. I've also slivered garlic and added it to the olives in the last 10 minutes of their baking. Finished off with an orange dressing, they are an elegant yet simple addition to an appetizer buffet.



Kosher Status: Parve
Number of servings: 10 - 12
Main Ingredient(s): Olives - Black
Preparation Time: 00:10
Cooking Time: 00:40
Skill Level: 1 - Easy (1 Easy - 5 Hard)
Estimated POINT value:


Ingredients:


  • 1 1/2 cups Kalamata olives, mixed colors
  • 1/2 cup dry white wine
  • 4 tablespoons olive oil
  • 2 rosemary springs
  • 3 cloves garlic, slivered thinly
  • 1 tablespoon orange peel zest
  • 2 tablespoon orange juice
  • 1 teaspoon Herbes de Provence
  • 1 tablespoon chopped flat-leaf parsley
  • 1/8 teaspoon black pepper

 

 



Steps:

Preheat oven to 375 degree. Put the olives in a bowl with the wine and 1 tablespoon of olive oil. Toss and put the olives in a shallow baking pan. Lay the rosemary sprigs onto the olives and put the pan into the oven. Bake for about 45 minutes until the liquid evaporates, giving the olives a shake now and then to keep coating them.

Prep the ingredients and set aside.

During the last 10 minutes of baking, add the slivered garlic to the olives and stir to coat with remaining liquid.

Combine the remaining olive oil, orange zest, orange juice, Herbes de Provence, flat-leaf parsley and black pepper. Pour over the olives and toss to coat. Cover and refrigerate for a couple of hours to allow flavors to meld. Serve at room temperature.



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