Ingredients: 2 teaspoons aged red-wine vinegar 2 tablespoons olive oil 9 ounces Greek Atalanti olives, drained and soaked in several changes of water to remove salt 1/4 teaspoon Aleppo pepper 3/4 teaspoon Mediterranean oregano 1/3 cup dry white wine 1 clove small garlic clove, peeled and cut up 1 tablespoon chopped flat-leaf parsley 1/8 teaspoon freshly ground pepper
Directions:1. Preheat oven to 375?F. 2. Rinse and drain olives. Place in a shallow 8 to 9-inch baking dish with white wine and half the olive oil. 3. Bake olives, stirring several times, for 40 minutes or until glistening and somewhat swollen. 4. Remove from oven and prick each with the tines of a fork. 5. In a mortar, pound garlic with parsley until smooth. Mix with vinegar, remaining oil, oregano, pepper, and Aleppo pepper. 6. Let olives stand in this mixture for several hours before serving. |