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Mediterranean-Style Warm Marinated Olive Appetizer

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Ingredients

Adjust Servings:
1/2 lb kalamata olive
1/2 lb nicoise olive
extra virgin olive oil
2 garlic cloves, minced finely
1 tablespoon fresh red hot chili pepper, finely minced
2 - 3 bay leaves (fresh if you have them!)
1/2 teaspoon fennel seed, slightly crushed
1 tablespoon fresh lemon peel (or orange peel)
1/2 teaspoon fresh thyme (rosemary or oregano can be substituted)

Nutritional information

64.8
Calories
37 g
Calories From Fat
4.2 g
Total Fat
0.6 g
Saturated Fat
0 mg
Cholesterol
333.6 mg
Sodium
7.4 g
Carbs
2.1 g
Dietary Fiber
2.6 g
Sugars
1.4 g
Protein
70g
Serving Size

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Mediterranean-Style Warm Marinated Olive Appetizer

Features:
    Cuisine:

    There is a version of this recipe in the new Martha Stewart cookbook which seems to combine and borrow a bit from these variations. The version I made includes bay leaves, red pepper flakes, rosemary and orange peel. The flavor is very nice. I wish I had seen this recipe first as I think fennel seeds would be an outstanding addition.

    • 35 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Warm Imported Olive Appetizer, From January 2003 issue of Martha Stewart magazine Can be served warm straight from the oven or at room temperature (I prefer the olives at room temperature) Three-in-one distinct recipe Experiment with a variety of imported olives if you wish-gaeta, cerignola, Arbequina, et al , There is a version of this recipe in the new Martha Stewart cookbook which seems to combine and borrow a bit from these variations The version I made includes bay leaves, red pepper flakes, rosemary and orange peel The flavor is very nice I wish I had seen this recipe first as I think fennel seeds would be an outstanding addition , From January 2003 issue of Martha Stewart magazine Can be served warm straight from the oven or at room temperature (I prefer the olives at room temperature) Three-in-one distinct recipe Experiment with a variety of imported olives if you wish-gaeta, cerignola, Arbequina, et al


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees.

    2
    Done

    Rinse and Drain the Olives Well.

    3
    Done

    in 3 Separate, Small Oven Proof Pans Divide the Olives Up and Toss With the Olive Oil.

    4
    Done

    Add the Spicy Ingredients to One Pan, the Zesty Mixtures to the Next and Finally the Zingy Olive Ingredients to the Last Pan. Toss to Coat.

    5
    Done

    Bake Approximately 15-25 Minutes.

    6
    Done

    Transfer to Divided Serving Platter.

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    William Kim

    Grill guru known for his perfectly seared and mouthwatering barbecue dishes.

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