Ingredients
- 3 cups mixed green and black olives with pits
- 4 sprigs rosemary
- 1 fresh red chile, sliced thin
- 4 whole cloves garlic, peeled
- 2 tangerines
- 1/2 cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
Directions
Preheat oven to 300 degrees F.
In a small roasting pan, mix together the olives, rosemary, chile, and garlic. Slice the tangerines in half and squeeze the juice over the olives; toss in the rinds. Pour over the olive oil and vinegar and give it a good stir. Cover with foil and bake for about 1 hour. Serve warm or at room temperature.
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By Darlenethedietitian
on November 21, 2010
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The talk of last Thanksgiving-wonderful-easy appetizer.
By viv048_12397456
Grovetown, 49
on November 30, 2009
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These olives were at a thanksgiving get together we were invited to this year and they were fabulous! I'm not a big fan of green olives, but these were delicious. I will be making them this year to have at my Christmas Eve dinner.
By maria32_5446994
PAris, KY
on May 04, 2006
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My girlfriend loves Olives and so do I. I was looking for a diffrent way to bring them to the table and this was wonderful.
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