Baked Olives in Lemon and White Wine
Recipe: #2194
November 08, 2011
Categories: Side Dishes, Lemon, Appetizers, Onions, Italian, Christmas, July 4th, Labor Day, New Years, Picnic, Thanksgiving, Oven Bake, Wine, more
"So easy and perfect for parties. Prepare ahead and just put in the oven - 20 minutes later - a perfect appetizer. And, they can be served warm, room temp and even chilled. But they can also be reheated in the microwave too. A simple mix of various olives, onions, fennel, garlic and lemon and easy to prepare. The best part is use any olives you like. I try to use a blend of kalamata, a couple of green or spanish olives and black olives. I try NOT to use stuffed olives other than pimento stuffed, I find they work better."
Ingredients
Nutritional
- Serving Size: 1 (233.3 g)
- Calories 233.7
- Total Fat - 9.6 g
- Saturated Fat - 2 g
- Cholesterol - 165.3 mg
- Sodium - 903.3 mg
- Total Carbohydrate - 9.1 g
- Dietary Fiber - 0.7 g
- Sugars - 1.4 g
- Protein - 25.5 g
- Calcium - 88.9 mg
- Iron - 3.2 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Base ... Add the olive oil to a large oven proof saute pan and bring to medium heat. Add the fennel, garlic, onion and red pepper flakes and cook 2-3 minutes until slightly tender.
Step 2
Finish ... Add in the wine, olives; lemon juice, zest and wedges; and put in the oven. Bake 350 degrees for 20 minutes until the olives are warm and the vegetables and lemons are tender.
Step 3
Serve ... Garnish with a few of the fennel fronds. Serve with toothpicks and ENJOY!
Tips
No special items needed.