Yield: 1 Servings
|2 cups||Mixed Oil-Cured Olives; rinsed and drained|
|⅔ cup||Dry White Wine|
|¼ cup||Extra-Virgin Olive Oil|
|1 tablespoon||Slivered Garlic|
|3 tablespoons||Minced Fresh Parsley|
|2 tablespoons||Minced Mixed Fresh Herbs|
|¼ teaspoon||Red Chile Flakes; crushed|
|Freshly Ground Black Pepper|
reheat the oven to 375 degrees. In a baking dish, arrange the olives in a single layer. Add the wine and 2 tablespoons of the oil. Cover tightly with foil. Bake until the olives are fragrant, approximately 45 minutes. Most, but not all, of the liquid should be absorbed; the olives should be tender and somewhat plump.
Meanwhile, using a mortar and pestle, combine the garlic, parsley, mixed herbs, chile flakes, and the remaining olive oil. Mash to form a paste.
(This may also be done in a food processor, although the texture will not be the same.) When the olives are out of the oven and still hot, combine with the garlic paste, tossing thoroughly to mix. Add black pepper to taste. Let the olives marinate for several hours or overnight before serving. The olives may be stored, refrigerated, for several weeks. Bring the olives to room temperature before serving.
6 cups mixed crisp peeled vegetables, such as carrots, celery, scallions, parsnips, jicama, and red bell pepper, cut into thick strips.
WARM GARLIC DIPPING SAUCE:
4 tablespoons unsalted butter 10 garlic cloves, finely slivered 10 anchovy fillets, well rinsed and chopped 1 cup olive oil 2 tablespoons sherry vinegar 3 tablespoons chopped fresh parsley In a saucepan, melt the butter. Add the garlic and saute until soft but not brown. Stir in the anchovies, olive oil, vinegar, and parsley and heat through. Keep warm.
Serve the olives and crudites arranged on a platter or on individual plates around a ramekin filled with the warm dipping sauce. Serve immediately with lots of crusty French bread.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9752 Posted to MC-Recipe Digest V1 #284 Date: Thu, 7 Nov 1996 11:05:52 -0500 (EST) From: Bill Spalding <billspa@...>