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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (89g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 89 (79%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 113
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