Aceitunas al Horno - Baked Olives

Aceitunas al Horno

Baked Olives

Baking olives with wine, olive oil and garlic and serving them warm really draws out their richness and aromas. My favorite type of olives for this recipe is manzanilla olives.  However, I will sometimes prepare this recipe with a mixture of three types of olives, which invariably stimulates a conversation about the different olives among my guests.  Once the olives are gone, I love dipping some rustic bread into the remaining olive oil mixture!


Serves 8-10

36 large meaty, cured olives

¼ cup (60 ml) dry white wine

¼ cup (60 ml) Spanish extra virgin olive oil

4 garlic cloves, minced

½ teaspoon (about half a sprig) coarsely chopped rosemary

¼ teaspoon (1 g) dried chili flakes

Zest of one orange


Preheat oven to 350°F (180°C.) Rinse the olives under cold water and place them in a clay, ceramic or glass dish large enough to hold all the olives in one layer.  Whisk the wine, olive oil, garlic, rosemary, chili flakes and orange zest in a bowl and then pour over the olives.   Cover and bake until the olives plump up, about 15-20 minutes.  Serve warm in the baking dish.