Here's a great appetizer to eat while sipping wine. Set plates about for guests to nibble while sipping. This is a munchie that is reasonable in cost and easy to prepare.
Ingredients:
- 8 ounce's, drained seedless Kalamata olives*
- 1/2 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1-2 Tablespoons chopped garlic
- 1 teaspoon red pepper flakes
- 1 teaspoon teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- Additional herbs for presentation (I love leaves of basil for garnish)
* Tell guests the olives are seedless, but remind them to chew carefully in case a seed was missed.
Instructions:
Pour olives in a bowl of cold water and let them soak for 10 minutes. Drain the water and return the olives to a bowl of fresh cold water to soak for 1 hour. You'll do these to remove the briny taste of olives that come from canned olives.
Preheat the oven to 400 degrees.
Place the drained olives in an ovenproof baking dish. The olives should touch but not be more than two deep in the dish and should fill the bottom of the bottom of the dish.
Whisk together the olive oil, vinegar, garlic, red pepper flakes, thyme, and rosemary. Pour the mix over the olives.
Bake the olives in a preheated oven for about 20 minutes until they start to crinkle.
Use a slotted spoon to move the olives to serving plates. (you don't want the liquid dripping on your furniture or your friends clothes. Set small napkins about. Garnish the plates with an herb such as basil and serve. You might even want to chop some basil and sprinkle the herbs over the warm olives.
Recent Comments