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.

Category: Appetizers

Cuisine: not set

Ready in 45 minutes

by sjwideman

Ingredients

1/4 cup parsley chopped

1 lb

1/2 cup

3 tbsp

1 tbsp

2 tbsp chopped

1/2 tsp crushed

Directions

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.

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