Serving
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Olives al Forno
Italy
  -   Olives al Forno
Makes
Effort:
Sched:
DoAhead:  
1-1/2#  
**
30 min  
Yes
This is a popular appetizer in Italy. This recipe is my compilation from several Italian recipes (they vary quite a bit). Some recipes use fennel seeds as part of the flavorings, some don't have peperoncini but sprinkle the finished dish with balsamic vinegar. This dish can be made well ahead, refrigerated and rewarmed just before serving. It also good at room temperature.




1-1/2
1
1
5
8
ar
1/2

#


cl



Olives mixed (1)  
Orange (zest)
Lemon (zest)
Garlic
Peperoncini (2)
Herbs, fresh (3)
Olive Oil ExtV
Make   -   (30 min)
  1. Preheat oven to 500°F/260°C.
  2. Cut zest from ORANGE and LEMON in wide strips (use a vegetable peeler) taking as little white as possible.
  3. Crush GARLIC flat so it splits up.
  4. Mix All items together and spread in a shallow baking dish large enough so the olives are pretty much in a single layer.
  5. Slip into the oven and bake until olives are sizzeling well. There should be noticeable browning of the exposed Garlic and Orange Zest and the Olives should be wrinkled and starting to get brown spots (they will be getting browner at the bottom). Don't brown too much or the olives can become bitter, but don't under-bake either or the olives will have a disappointing flavor (but look prettier). The photo example is dyed a bit red by the red Cerignolas.
  6. Serve warm as an appetizer.
NOTES:
  1. Olives:   These must be with the pits in. The photo uses a mix of Kalamata, Bella di Cerignola (green and red), and large Mediterranean style brine cured green olives, all in equal amounts. For details see our Olives page.
  2. Peperoncini:   These are the standard Greek or Italian pickled peppers - the Greek are reputed to be sweeter. Put them in without draining - the vinegar inside them will help flavor the recipe.
  3. Herbs:   This is up to you - there is no standard. Thyme, bay leaves, rosemary, oregano, are all used. Don't be shy on the quantity, except a little caution with rosemary. Whole sprigs are commonly used which makes it easy to remove them before serving. Fennel seeds are sometimes included.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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