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Baked Olives in Lemon and White Wine

Here's how you make Baked Olives in Lemon and White Wine
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  • Servings: 4-16
  • Prep: 10m
  • Cook: 25m
    • The following recipe serves 4-16 people.

Ingredients

The ingredients are:
  • 2 1/2 to 3 cups mixed olives (again, you a mix of what you enjoy)
  • 1 fennel bulb, cut out the core, cut in half and thin slice (just the white part; but save some of the fronds for a garnish)
  • 1 medium onion, cut in quarters and thin sliced
  • 3 cloves garlic, minced
  • 2 lemons, 1 juiced and zested; 1 cut in wedges
  • 1/3 cup white wine
  • 3-4 sprigs fresh herbs (thyme and rosemary are my faves, but any combination will work)
  • Pinch red pepper flakes
  • 1/4 teaspoon pepper
  • 1 1/2 tablespoons olive oil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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!

We hope you enjoy this recipe!

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