Hot Spiced Olives

Pickles and Preserves Recipes

Preparation Time: 10 minutes

Start to Finish Time: 70 minutes

Yield: 4 cups

This dish perfumes the whole house with its rich scent, and it takes very little prep time.

• 4 cups Kalamata olives with pits, drained
• 4 tablespoons olive oil
• 1 cup dry red wine
• 6 cloves garlic, sliced thin
• Juice of 1/2 lemon (reserve strips of zest for garnish)
• 1/2 cup chopped mixed fresh herbs such as marjoram, rosemary, and parsley (or substitute 2 tablespoons dried herbs)
• 2 bay leaves
• 1/2 teaspoon hot red pepper flakes
• Freshly ground black pepper, to taste

Preheat oven to 350°. In a large baking dish (I use a 12-inch round clay baker), lay olives in a single layer. Mix in all ingredients, cover tightly with foil, and bake 1 hour (stir halfway through baking). Uncover last 10 minutes of baking.

Serve warm, mounded in a decorative bowl, and garnished with strips of lemon zest and chopped fresh herbs. Serve with toothpicks and a bowl for the pits.

Garnish

• Thin strips of lemon zest and chopped mixed fresh herbs

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