Baked Olives
Recipe from Lucy Waverman.
To make this flavourful traditional dish, you can use supermarket olives as a base - they will taste totally different after this treatment. I prefer the large green or black olives (kalamata are good).
You could just put them in a bowl with a little jar of toothpicks next to them, but they would be delicious with thin slices of toasted baguette or crackers and a selection of cheeses.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 cup parsley chopped
- 1 lb olives
- 1/2 cup dry white wine
- 3 tbsp olive oil
- 1 tbsp chopped garlic
- 1 tbsp red wine vinegar
- 2 tbsp fresh oregano chopped
- freshly ground pepper
- 1/2 tsp red pepper flakes crushed
- Carbohydrate 6.37579260984961 g
- Cholesterol 0 mg
- Fat 9.90372324943163 g
- Fiber 3.05435933349819 g
- Protein 0.951200255726072 g
- Saturated Fat 1.33761363107056 g
- Serving Size 1 1 Serving (89g)
- Sodium 661.543280837451 mg
- Sugar 3.32143327635143 g
- Trans Fat 0.423737511587218 g
- Calories 113 calories
Preheat oven to 375F. Place olives, wine and 1 tbsp olive oil in a baking dish and bake, stirring occasionally, for 40 minutes or until glistening and swollen. Remove from oven and prick each olive with a fork. Combine garlic and parsley and pound together in a mortar and pestle or a mini-chopper. Add vinegar, oregano, pepper, pepper flakes and remaining oil to make a spicy mixture. Add salt if needed. Place in bowl and stir in olives. Let stand for several hours before serving. Serves 6.
