Ingredients

  • 2 cups whole, mixed olives
  • 1 cup mixed sweet and cherry peppers (you can use all sweet if you don't like spicy)
  • ½ cup roasted red peppers
  • ¼ cup dry white wine
  • 1 Tbs. orange juice
  • 2 Tbs. olive oil
  • 2-3 cloves garlic
  • 2 sprigs fresh rosemary, taken off of the stem
  • 1 Tbs. fresh parsley, roughly chopped
  • 1 Tbs. fresh thyme, roughly chopped
  • 2 Clementine's, zested and juiced

Ready In 45 Minutes

Servings: 24

Cooking Instructions

Step 1

  • Preheat oven to 375
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Step 2

  • In an oven safe dish, mix the olives and peppers together with the wine, orange juice, olive oil and garlic.
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Step 3

  • Bake for 7 minutes.
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  • Length: 7 minutes

Step 4

  • Add rosemary, parsley, thyme, Clementine juice and zest and red pepper flakes (if using).
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Step 5

  • Bake for 15-20 minutes until nicely roasted.
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  • Length: 20 minutes

Step 6

  • These olives and peppers are great served warm or cold by themselves, on crisp baguettes or even as a salad or sandwich topper.
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