Source: Midwest Living

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Recipe Summary test

prep:
10 mins
marinate:
2 hrs
bake:
45 mins
total:
2 hrs 55 mins
Servings:
14
Yield:
3-1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, combine olives, dry white wine, the 1/4 cup olive oil, and the rosemary sprigs. Pour into a 15x10x1-inch baking pan, arranging olives in single layer.

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  • Bake in a 375 degree F oven for 45 to 60 minutes or until most of the liquid has been absorbed, stirring occasionally.

  • Return the mixture to the bowl. Discard rosemary sprigs. Stir in remaining ingredients. Cover and marinate in the refrigerator for at least 2 hours. Makes 3-1/2 cups (14 appetizer servings).

Tips

You can prepare this appetizer up to 1 week ahead. Store, covered, in the refrigerator.

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