Orange and Rosemary Baked Olives Best Family Recipes

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Orange and Rosemary Baked Olives

"Low-carb, healthful snack choice which can be kept within the fridge for up to two weeks."

Ingredients :

3 half cups whole mixed olives, tired
1/four cup dry white wine
2 tablespoons sparkling orange juice
2 tablespoons olive oil
2 cloves garlic, minced
2 sprigs sparkling rosemary
2 tablespoons sparkling parsley, chopped
1 1/2 tablespoons chopped sparkling oregano
4 teaspoons grated orange zest
1/4 teaspoon crushed pink pepper flakes

Instructions :

Prep : 25M	Cook : 12M	Ready in : 40M

Preheat oven to 375 tiers F (190 tiers C). Stir the olives together with the wine, orange juice, olive oil, and garlic in a 9x13 inch baking dish. Nestle the sprigs of rosemary in the olives.
Bake inside the preheated oven for 15 minutes, stirring midway through the baking. Remove and discard the rosemary sprigs, then stir within the parsley, oregano, orange zest, and pink pepper flakes. Serve warm, or cool the olives and use them to top a salad.

Notes :

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