Baked Olives in Lemon and White Wine

4-16
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"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."

Original recipe yields 4-16 servings
OK

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 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 & Variations


No special items needed.

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