Oil Cured Olives Baked with White Wine and Garlic
The flavor of these olives is intensified when they are served warm.
Martha Stewart Living, June/July 1993
- 1 tablespoon olive oil
- 5 cloves garlic, peeled
- 2 cups oil-cured olives
- 2/3 cup white wine
- 2 teaspoons fresh oregano, leaves
- Preheat oven to 350 degrees. In an ovenproof saute pan over medium heat, heat oil and garlic. Remove from heat, and let cool slightly. Stir in olives and wine.
- Place pan in oven, and bake for 15 minutes, or until olives are plump and liquid is absorbed. Remove from oven, and toss with oregano leaves.
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