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.
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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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 113 | ||
Calories from Fat: 89 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 661.5mg | 23 % | |
Potassium 51.7mg | 1 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 3.3g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 113
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