baked olive martini antipasto - date night
Author: michelle
  • 3 cups mixed olives, rinsed and patted dry
  • 1 cup marinated artichoke hearts
  • 1 cup marinated hot peppers
  • ½ lemon, sliced into ¼” slices
  • 1 small orange, cut into quarters
  • 3 tablespoons extra-virgin olive oil
  • 3 bay leaves
  • 2 dried red chiles, broken up
  • 1 rosemary sprig, broken into 2” pieces
  • 1 teaspoon fennel seeds
  • 2 ounces gin - optional
  1. Place olives, artichoke hearts, hot peppers, sliced lemon, olive oil, bay leaves, red chilies, rosemary and fennel seeds in a large mixing bowl.
  2. Toss until well coated.
  3. Place mixture in large cast iron skillet.
  4. Squeeze the juice from the orange over the olive mixture.
  5. Add the squeezed orange pieces to the skillet.
  6. Place the skillet in the oven on the bottom rack.
  7. Bake antipasto for 25 minutes.
  8. Remove from oven to a cooling rack and pour gin over top.
  9. Allow to cool for 10 minutes.
  10. Serve with toothpicks and a small bowl for the pits.
The beautiful thing about this recipe is it's versatility. Use whatever olive, marinated vegetable, herbs and spice combination you want. They'll taste delicious.
Recipe by bite at