Baked Olives and Peppers
By: Jennifer Miller
Published: Thursday, January 16, 2014 - 10:37am

Ingredients




2 cups whole, mixed olives
1 cup mixed sweet and cherry peppers (you can use all sweet if you don’t like spicy)
½ cup roasted red peppers
¼ cup dry white wine
1 tbs. orange juice
2 tbs. olive oil
2-3 cloves garlic
2 sprigs fresh rosemary, taken off of the stem
1 tbs. fresh parsley, roughly chopped
1 tbs. fresh thyme, roughly chopped
2 Clementine’s, zested and juiced
¼ tsp. red pepper flakes (optional)

Preparation

1 Preheat oven to 375 2 In an oven safe dish, mix the olives and peppers together with the wine, orange juice, olive oil and garlic. 3 Bake for 7 minutes. 4 Add rosemary, parsley, thyme, Clementine juice and zest and red pepper flakes (if using). 5 Bake for 15-20 minutes until nicely roasted. 6 These olives and peppers are great served warm or cold – by themselves, on crisp baguettes or even as a salad or sandwich topper.

About

Olives and peppers baked with garlic and citrus in a white wine sauce.