Baked Atalanti Olives

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Baked Atalanti Olives

 

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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

 

 

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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

 

 

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Instructions

 

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.

 

 

 

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Mark 12: 30,31

 

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