<< Back

BAKED OLIVES WITH ROSEMARY

BAKED OLIVES WITH ROSEMARY
A delightful hors d’oeuvre from the Mediterranean region.

2 cups plump green (or black) olives
½ cup dry white wine
2 tablespoons extra-virgin olive oil
2 garlic cloves, finely minced
Few sprigs fresh rosemary
¼ teaspoon red pepper flakes
Freshly ground black pepper
3 tablespoons sherry vinegar

Preheat oven to 375ºF. Put olives in a baking dish. Add the wine, ½ the garlic, the rosemary and ½ the olive oil. Bake 40 minutes, or until the olives begin to swell. In the meantime, mix together the remaining garlic, oil, pepper flakes, and vinegar. When the olives come out of the oven, add the garlic mixture. Serve at room temperature.

CSA Snapshot

Mailing list sign-up