Time: 1 hour 10 min.
Complexity: easily
Quantity: 3 tbsp.

Olives in a bowl are a casual appetizer that graces any holiday table and pairs well with many alcoholic beverages. If olives are a regular feature at your table, consider preparing and serving them in a more interesting way than simply scattered on a plate. Roast different types of olives in the oven, tossing them with fresh hot peppers, garlic, and rosemary, and drizzling them with a fragrant dressing of olive oil, vinegar, and mandarin juice. Roasted olives take on a more festive, sophisticated appearance and a multifaceted flavor.

Ingredients:

• 3 cups of mixed black and green olives with pits
• 4 sprigs of rosemary
• 1 fresh red chili pepper, thinly sliced
• 4 whole cloves garlic, peeled
• 2 tangerines
• 0.5 cups olive oil
• 1 tbsp red wine vinegar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

olive, olives, rosemary, chili pepper, garlic, tangerines, wine vinegar

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Preparation:

Step 1
• Preheat oven to 150°C.
Step 2
• In a small baking dish, combine the olives, rosemary, chili pepper, and garlic. Halve the mandarins and squeeze the juice over the olives; stir in the peels. Drizzle with olive oil and vinegar and toss well. Cover with foil and bake for about 1 hour. Serve the olives warm or at room temperature.

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