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Name: Baked Olives & Vegetable Crudites W/ Warm Garlic Dipping Sa
Prep time: 15 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 2 c Mixed Oil-Cured Olives;; 1 tb Slivered Garlic; 1/4 c Extra-Virgin Olive Oil; 3 tb Minced Fresh Parsley; 2/3 c Dry white wine; Black Pepper freshly ground; 2 tb Minced Mixed Fresh Herbs; 1/4 ts Red Chile Flakes; crushed

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INGREDIENTS

2 c Mixed Oil-Cured Olives;
1 tb Slivered Garlic
1/4 c Extra-Virgin Olive Oil
3 tb Minced Fresh Parsley
2/3 c Dry white wine
Black Pepper ; freshly ground
2 tb Minced Mixed Fresh Herbs
1/4 ts Red Chile Flakes; crushed

Servings

INSTRUCTIONS

reheat the oven to 375 degrees. In a baking dish, arrange the olives in a single layer. Add the wine and 2 tablespoons of the oil. Cover tightly with foil. Bake until the olives are fragrant, approximately 45 minutes. Most, but not all, of the liquid should be absorbed; the olives should be tender and somewhat plump. Meanwhile, using a mortar and pestle, combine the garlic, parsley, mixed herbs, chile flakes, and the remaining olive oil. Mash to form a paste. (This may also be done in a food processor, although the texture will not be the same.) When the olives are out of the oven and still hot, combine with the garlic paste, tossing thoroughly to mix. Add black pepper to taste. Let the olives marinate for several hours or overnight before serving. The olives may be stored, refrigerated, for several weeks. Bring the olives to room temperature before serving. CRUDITES: 6 cups mixed crisp peeled vegetables, such as carrots, celery, scallions, parsnips, jicama, and red bell pepper, cut into thick strips. WARM GARLIC DIPPING SAUCE: 4 tablespoons unsalted butter 10 garlic cloves, finely slivered 10 anchovy fillets, well rinsed and chopped 1 cup olive oil 2 tablespoons sherry vinegar 3 tablespoons chopped fresh parsley In a saucepan, melt the butter. Add the garlic and saute until soft but not brown. Stir in the anchovies, olive oil, vinegar, and parsley and heat through. Keep warm. Serve the olives and crudites arranged on a platter or on individual plates around a ramekin filled with the warm dipping sauce. Serve immediately with lots of crusty French bread. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9752 Posted to MC-Recipe Digest V1 #284 Date: Thu, 7 Nov 1996 11:05:52 -0500 (EST) From: Bill Spalding

NOTES

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Baked Olives & Vegetable Crudites W/ Warm Garlic Dipping Sa

2 c Mixed Oil-Cured Olives; 
1 tb Slivered Garlic 
1/4 c Extra-Virgin Olive Oil 
3 tb Minced Fresh Parsley 
2/3 c Dry white wine 
  Black Pepper freshly ground
2 tb Minced Mixed Fresh Herbs 
1/4 ts Red Chile Flakes; crushed

reheat the oven to 375 degrees. In a baking dish, arrange the olives in a  single layer. Add the wine and 2 tablespoons of the oil. Cover tightly with  foil. Bake until the olives are fragrant, approximately 45 minutes. Most,  but not all, of the liquid should be absorbed; the olives should be tender  and somewhat plump.    Meanwhile, using a mortar and pestle, combine the garlic, parsley, mixed  herbs, chile flakes, and the remaining olive oil. Mash to form a paste.  (This may also be done in a food processor, although the texture will not  be the same.) When the olives are out of the oven and still hot, combine  with the garlic paste, tossing thoroughly to mix. Add black pepper to  taste. Let the olives marinate for several hours or overnight before  serving. The olives may be stored, refrigerated, for several weeks. Bring  the olives to room temperature before serving.    CRUDITES:    6 cups mixed crisp peeled vegetables, such as carrots, celery, scallions,  parsnips, jicama, and red bell pepper, cut into thick strips.    WARM GARLIC DIPPING SAUCE:    4 tablespoons unsalted butter 10 garlic cloves, finely slivered 10 anchovy  fillets, well rinsed and chopped 1 cup olive oil 2 tablespoons sherry  vinegar 3 tablespoons chopped fresh parsley    In a saucepan, melt the butter. Add the garlic and saute until soft but not  brown. Stir in the anchovies, olive oil, vinegar, and parsley and heat  through. Keep warm.    Serve the olives and crudites arranged on a platter or on individual plates  around a ramekin filled with the warm dipping sauce. Serve immediately with  lots of crusty French bread.          Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved  Recipe By     : COOKING RIGHT SHOW #CR9752    Posted to MC-Recipe Digest V1 #284    Date: Thu, 7 Nov 1996 11:05:52 -0500 (EST)    From: Bill Spalding <billspa@icanect.net>

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Nutrition

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Serving Size: 1 Serving (267g)
Recipe Makes: 1 Servings

Calories: 1946
Calories from Fat: 1945 (100%)

Amt Per Serving		% DV

	Total Fat 216.1g	288 %
	Saturated Fat 31g	155 %
	Monounsaturated Fat 103.8g
	Polyunsanturated Fat 71.4g
Cholesterol 0mg		0 %
Sodium 8.4mg		0 %
Potassium 92.4mg		2 %
Total Carbohydrate 1.8g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 1.4g
Protein 0.4g		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.

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Calories per serving: 1946

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