Baked olives with orange & bay
- Orlando Murrin
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Serves 6
Easy
Prep: 10 mins - 15 mins
Cook: 10 mins - 15 mins
Plus 1 hour marinating
A star rating of 5 out of 5.1 ratingRate
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A delicious French-inspired starter
Freezable
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 large orange
-
4 tbsp extra-virgin olive oil
-
2 bay leaves
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1 garlic cloves
sliced into shards
-
200g Provencal black olives
pitted
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Nutrition: per serving
- kcal112
- fat11g
- saturates2g
- carbs3g
- sugars0g
- fibre2g
- protein1g
- salt1.91g
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Method
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step 1
Heat oven to 160C/fan 140C/gas 3. Cut a large square of foil and put it in a small baking tin. Using a sharp knife, cut 2 large strips of zest from the orange. Add the juice from the orange and all the other ingredients, and mix lightly.
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step 2
Make the foil into a parcel, enclosing completely, and put in the oven for 10-15 mins, until piping hot. Serve hot or warm as a pre-lunch nibble.
Recipe from Good Food magazine, August 2005
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