Vegan: Baked Black Olives With Herbes De Provence And Anise

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* Exported from MasterCook *

 

Baked Black Olives With Herbes De Provence And Anise

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 22

Serving Size : 12 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound large brine-cured black olives

pitted or unpitted -- drained

1/2 cup vegetable broth

preferably Basic Vegetable Broth

(see separate recipe)

OR low-sodium canned

1/4 cup extra-virgin olive oil

1 tablespoon pastis or anisette or Pernod -- up to 2

OR other anise-flavored liqueur -- (optional)

1 shallot -- finely chopped

OR 2 tablespoons finely chopped

white parts of scallions

1 tablespoon herbes de Provence

OR dried rosemary leaves

1 teaspoon grated dried lemon peel

1/2 teaspoon fennel seeds

Freshly ground black pepper -- to taste

 

Makes 12 servings

 

Ready in 30 minutes this easy yet elegant recipe is a great way to dress up

plain black olives anytime of the year when unexpected company is on the

way and there's no time to marinate. In fact, this is one of those few

instances where the fairly inexpensive and decidedly bland canned

California black olives can be used with success. Although you can pit the

olives if you prefer, leaving the pits in not only helps them retain their

shape during baking, but ensures that they won't disappear as soon as they

appear on your appetizer or meze table. If you're lucky enough to have any

left over, pit, chop, and toss them over hot pasta with a little more olive

oil the next day.

 

..Preheat the oven to 350F (175C). Arrange the olives in an 8 1/2- or

9-inch pie plate. Combine the broth, oil, liqueur (if using), shallot,

herbes de Provence, lemon peel, fennel seeds, and pepper in a small bowl;

mix well. Pour over the olives, stirring to combine. Bake uncovered for

30 minutes, stirring 3 or 4 times. Remove from the oven and let cool to

room temperature before serving.

 

Advance Preparation: The cooled olives can be covered and refrigerated for

up to three days. Bring to room temperature before serving.

 

Per Serving: Calories 98, Protein 1g, Total Fat 9g, Saturated Fat 1g,

Cholesterol 0mg, Carbohydrate 5g, Dietary Fiber 0g, Sodium 399mg

 

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