Behind the Recipes
Roasted Honeybell Orange Olives by Nancy R. Sobel
Makes 6 servings
INGREDIENTS:
3 cups of olives of your choice
3/4 cups dried figs quartered
1/4 cup white wine
1-2 tablespoon honey
1 tablespoon fruity olive oil
zest and juice of one orange
3 cloves of garlic, smashed
Preheat the oven to 300F. Combine all ingredients in a bowl and pour into a foil lined baking sheet (one with sides). Cut the orange halves that have been juiced into pieces and add to the rest of the ingredients. Enclose olive mixture with foil and seal.Bake for an hour. Uncover and bake for another 30 minutes. Cool a bit and serve along with toasted bread smeared with ricotta or mascarpone.
PREPARATION:
1. Preheat the oven to 300 degrees.
2. Combine all ingredients in a bowl and pour into a foil lined baking sheet (one with sides).
3. Cut the orange halves that have been juiced into pieces and add to the rest of the ingredients.
4. Enclose olive mixture with foil and seal.Bake for an hour. Uncover and bake for another 30 minutes.
5. Cool a bit and serve along with toasted bread smeared with ricotta or mascarpone.
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