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https://2464.awgweb.com/Recipes/Detail/4214/Roasted_Marinated_Black_Olives
Roasted Marinated Black Olives
Yield: 1 pound
Ingredients
| 1 |
lb. |
oil-cured black olives
|
|
|
| 5 |
cloves |
garlic, peeled and crushed
|
|
|
| 3/4 |
cup |
extra-virgin olive oil
|
|
|
| 1/3 |
cup |
red wine vinegar
|
|
|
| 2 |
tablespoons |
hot paprika
|
|
|
| 2 |
sprigs |
fresh rosemary
|
|
|
| 2 |
sprigs |
fresh thyme
|
|
|
| 2 |
sprigs |
fresh oregano
|
|
|
Directions:
In a large glass jar, mix together all ingredients. Cover and marinate in the refrigerator for at least a week.
Preheat oven to 300 degrees. Remove olives with a slotted spoon, saving the marinade for a later batch. (Keep the marinade in the refrigerator until then.)
On a baking sheet lined with aluminum foil, spread out the olives in a single layer and roast for 40-45 minutes.
Cool before transferring to a glass jar. Store in refrigerator.
Note: Make sure the olives are oil-cured and not brine cured. The oil-cured olives will soak up the marinade while the brine-cured will just taste salty. An Italian or Greek deli is your best source for oil-cured olives.
Source: Westin Innisbrook Resort
Please note that some ingredients and brands may not be available in every store.
Fayette Shop and Save Recipes
https://2464.awgweb.com/Recipes/Detail/4214/Roasted_Marinated_Black_Olives