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Citrus Baked Olives

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Until 7 years ago, olives were no friend of mine. As a kid, olives arrived on pizza, besmirching the entire pie with their essence. I finally came around to olives when I was going to school and working in Italy. That first meaty, sweet, bright green Castelvetrano olive changed everything and the next thing you know I was popping Cerignola, Taggiasca, Gaeta and Kalamatas like candy. If you’re unsure about olives, try a Castelvetrano and see if it doesn’t change your mind – and while it may help to be looking out on the Italian countryside, it isn’t a requirement.

I love making huge platters when I entertain, overflowing with charcuterie, nuts, grilled vegetables and baked olives. Citrus baked olives are always a part of our big gatherings because they are so easy to throw together and use simple ingredients we usually have on hand. Any type of whole olive or citrus fruit will do but I love the combination of blood orange, thyme, and rosemary with a spicy hit of pepper flakes. Baking the olives softens their intensity and renders them completely addictive.

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Citrus Baked Olives
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Rating: 0
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Prep Time 5 minutes
Cook Time 20 minutes
Servings
cups
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
cups
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350F.
  2. In a medium sized bowl, add olives, olive oil, pepper flakes, rosemary and thyme.
  3. Remove blood orange peel with a peeler and slice into long thin strips or zest with a microplane.
  4. Add zest to olive mixture and stir to combine.
  5. Pour the olives into an ovenproof baking dish and bake for 20 minutes.
Recipe Notes

Serve warm. Leftovers can be kept for up to five days in the  refrigerator and rewarmed in the oven or eaten cold.

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8 comments

  1. Louisa Clements says:

    I can totally imagine why being in Italy helped to change your mind about olives! I’ve always loved olives but have never tried anything like these citrus baked olives! I, too, love making platters and I’m sure these olives will be on the menu next time I have friends over.

    • leslie-anne weeks says:

      Italy certainly helps, doesn’t it?! Glad to hear you’ll try them out on your next platter, let me know when you do! I’d love to hear if they converted any olive-haters, I really do think they can!

  2. Lynne Curry says:

    Like you, I despised olives until I got a taste of some bonafide olives in Europe. Those olives look divine–and I never thought about using citrus when I jazz up olives for appetizers. Lovely!

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