What’s Hot: Citrusy Baked Olives and Peppers

This medley of briny olives, sweet peppers and fresh herbs in a garlicky white wine sauce is an amazing topping for rustic baguettes or pasta salads. Serve them immediately, still warm, or chilled. Pulse in a food processor for a delicious tapenade!

 

 

Ingredients:

 

2 cups whole, mixed olives

1 cup mixed sweet and spicy 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 the stem

1 tbs. fresh parsley, roughly chopped

1 tbs. fresh thyme, roughly chopped

2 Clementines, zested and juiced

¼ tsp. red pepper flakes (optional)

 

Preheat oven to 375 F.

 

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

 

Bake for 7 minutes.

 

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

 

Bake for 15-20 minutes until nicely roasted.