Mediterranean Baked Olives
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These Mediterranean Baked Olives are inspired by tapas, a fun topping for baguettes I only barely got to enjoy before I was diagnosed with Celiac disease. While gluten-free baguettes might be possible, this version was intended to top salads or fish. With so much rich, herb-and-lemon flavor, they’re a wonderful accompaniment to mild meats and vegetables like chicken, whitefish, celery, and cucumber. But most of them time when I make it, it doesn’t get that far. I wind up eating them by themselves straight out of the oven–they’re just so tasty!
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIPÂ can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Baked Olives
Ingredients
- 16 ounces black olive
- 1/2 cup chicken broth
- 1/4 cup coconut oil
- 1/8 cup green onion chopped
- 1 tablespoon dried rosemary
- 1/2 tablespoon lemon juice omit for IC
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper omit for AIP
Equipment
Instructions
- Preheat the oven to 350F.
- Combine all ingredients in an 8×8″ baking dish. Bake for 30 minutes, stirring a couple of times throughout.