Dried Fruits Baked with Olives

The recipe is an easy-to-prepare snack that will conquer any gourmet with its exquisite taste – baked dried fruits with olives. Seasoned with garlic and aromatic herbs, olives stewed in white wine are incredibly aromatic, and dried fruits are tender, juicy, salty-sweet in taste.

Ingredients

• Pickled olives (pitted) – 1 can (300 g)
• Prunes (pitted) – 170 g
• Dried apricots – 170 g
• Garlic – 4 cloves
• Dry white wine – 80-100 ml
• Olive oil – 4 tbsp
• A mixture of Italian herbs – 1 teaspoon
• Salt – 1-2 pinches (to taste)
• Ground black pepper – 1-2 pinches (to taste)

Directions

1. Before preparing dried fruits baked with olives, prepare all the necessary ingredients. Pitted olives are best, and lemon stuffed olives can be used to add a zesty citrus flavor to the dish.

   

2. Wash dried apricots and prunes and dry thoroughly. Peel the cloves of garlic and chop finely.
3. Place the prepared dried apricots, prunes and garlic in a deep container. Add 2 tablespoon. tablespoons of olive oil and pickled olives along with the marinade in which they were stored.
4. Stir well and leave the dried fruits and olives at room temperature for 1-2 hours to marinate. During this time, dried fruits will absorb part of the marinade and swell a little.
5. Then drain the marinade and transfer the dried fruit and olives mixture to a baking dish (in this case, a 26 cm dish). Pour dry white wine into the mold, add 2 tablespoon. tablespoons of olive oil. Sprinkle dried herbs with dried fruits and olives, add salt and black pepper. Mix everything thoroughly.
6. Preheat the oven to 170 degrees, place the dried fruits and olives there and bake for 30 minutes. Stir 1-2 times during baking. If the wine evaporates before the end of baking, sprinkle the dried fruit with marinade to keep it from drying out.

   

7. Dried fruits baked with olives are ready. Serve hot as a side dish with meat and poultry, or chilled as a snack.

Enjoy your meal!