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- Preparing Time: 40 minutes
- Total Time: -
- Served Person: 12
- 2 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup dry white wine
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 tablespoons fresh orange juice
- 4 teaspoons grated orange zest
- 2 tablespoons fresh parsley, chopped
- 1 1/2 tablespoons chopped fresh oregano
- 3 1/2 cups whole mixed olives, drained
- Carbohydrate 1.4
- Fat 7.5
- Protein 0.7
- Sodium 981
- Calories 75 calories;
Preheat oven to 375 degrees F (190 degrees 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 in the preheated oven for 15 minutes, stirring halfway through the baking. Remove and discard the rosemary sprigs, then stir in the parsley, oregano, orange zest, and red pepper flakes. Serve warm, or cool the olives and use them to top a salad.
