Guest guest Posted January 9, 2002 Report Share Posted January 9, 2002 Baked Atalanti Olives Green Atalanti olives are ideally suited for baking; they won't shrivel under heat and remain fleshy and flavorful. Marinated in red-wine vinegar, oregano, hot pepper flakes, and fresh parsley, this is a true Grecian specialty. Or serve as a snack with slices of warm, crusty bread. Cuisine: Greece Prep Time: 10 Minutes Cooking Time: 40 Minutes Yield: 8 Servings Source: Paula Wolfert, EG Culinary Council Ingredients 2 teaspoon(s) Aged red-wine vinegar 2 tablespoon(s) Olive oil 9 ounce(s) Greek Atalanti olives, drained and soaked in several changes of water to remove salt 1/4 teaspoon(s) Aleppo pepper 3/4 teaspoon(s) Mediterranean oregano 1/3 cup(s) Dry white wine 1 clove(s) Small garlic clove, peeled and cut up 1 tablespoon(s) Chopped flat-leaf parsley 1/8 teaspoon(s) Freshly ground pepper Preheat oven to 375°F. Rinse and drain olives. Place in a shallow 8 to 9-inch baking dish with white wine and half the olive oil. Bake olives, stirring several times, for 40 minutes or until glistening and somewhat swollen. Remove from oven and prick each with the tines of a fork. In a mortar, pound garlic with parsley until smooth. Mix with vinegar, remaining oil, oregano, pepper, and Aleppo pepper. Let olives stand in this mixture for several hours before serving. Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ Join the world’s largest e-mail service with MSN Hotmail. http://www.hotmail.com Quote Link to comment Share on other sites More sharing options...
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