Orange and Rosemary Baked Olives Recipe -
Orange and Rosemary Baked Olives Recipe
  • READY IN 40 mins

Orange and Rosemary Baked Olives

Recipe by  

"Low-carb, healthful snack choice which can be kept in the fridge for up to two weeks."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
  • PREP

    25 mins
  • COOK

    15 mins

    40 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Stir the olives together with the wine, orange juice, olive oil, and garlic in a 9x13 inch baking dish. Nestle the sprigs of rosemary in the olives.
  2. Bake in the preheated oven for 15 minutes, stirring halfway through the baking. Remove and discard the rosemary sprigs, then stir in the parsley, oregano, orange zest, and red pepper flakes. Serve warm, or cool the olives and use them to top a salad.
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Reviews More Reviews

Most Helpful Positive Review
Jun 26, 2008

These are delicious! I used kalamata olives, which aren't called for here but that's what I had. Surprisingly, the olives didn't overpower the seasonings & after sitting at room temp for about an hour, the flavors just melded together. Wonderful recipe & next time I'll use the olives that are specified. Nice job:o)

Most Helpful Critical Review
Jul 09, 2008

They are ok, I don't think I liked the mixture of olives and orange juice. They would have been better without the juice for me. Thank you for sharing!

Jun 27, 2008

Loved these olives and it took no time to make. The green cerignolas olives were especially good. Thanks for sharing MIZDIZ.

Jun 23, 2008

These nibbles are fantastic! Made them (along with several other munchies) for a weekend cocktail party and these were the first to go! Try them, you won't be disappointed!

Oct 13, 2010

delicious...easy to prepare, great flavor and presents very nice. made these for appetizer. reduced the rosemary as my husband is not a huge fan. substitute with thyme....

Feb 24, 2013

These are so yummy! I used a varity of olives and they all tasted wonderful. Followed the recipe as is.

Jan 09, 2014

Soo Good! I used one can each green, black, and kalamata olives with a semi-sweet wine and only 1 T olive oil. They get even better after sitting a few days.

Aug 22, 2013

What an awesome make-ahead party nibble! They're delicious, they're super-easy, and they go with any Mediterranean cuisine! I've tried them twice. The first time, I followed the recipe exactly and they were perfect. If you have time, that's definitely the way to go. The second time, I had only a few moments to throw something together the night before a family gathering, so I just threw everything in a sealed jar, shook it a few times, and let it soak in the fridge overnight. They weren't as good as the cooked version, but it was still tasty. You do need to increase the liquids if you're going to do it this way, though.


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  • Calories
  • 75 kcal
  • 4%
  • Carbohydrates
  • 1.4 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 981 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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