Oil Cured Olives Baked With White Wine And Garlic Recipes

Steps:

• Preheat oven to 350 degrees. In an ovenproof saute pan over medium heat, heat oil and garlic. Remove from heat, and let cool slightly. Stir in olives and wine.
• Place pan in oven, and bake for 15 minutes, or until olives are plump and liquid is absorbed. Remove from oven, and toss with oregano leaves.

Steps:

• Preheat oven to 450°F with rack in middle.
• Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 teaspoon pepper, rubbing mixture into chicken.
• Arrange chicken, skin side up, in 1 layer in a 17-by 11-inch 4-sided sheet pan. Scatter garlic and pancetta on top and roast until chicken begins to brown, about 20 minutes. Drizzle wine over chicken and roast 8 minutes more. Scatter olives over chicken and roast until skin is golden brown and chicken is cooked through, 15 to 20 minutes more. Let stand 10 minutes.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the olives and feta in a small roasting tin with the olive oil, garlic, fennel seeds and chilli flakes. Bake for 12 mins and serve warm with cocktail sticks and bread, if you like.

Steps:

• Preheat oven to 325°F. Combine olives, wine, fennel seeds, sliced garlic and olive oil in small baking dish. Bake uncovered until olives are heated through, about 20 minutes. Cool slightly. Serve olives warm.

Steps:

• Preheat the oven to 300 degrees.
• Put the garlic heads cut side down in a small casserole or ovenproof pot and pour the olive oil over them. Add the thyme and pepper. Cover with a lid or foil and bake for 45 minutes to 1 hour, until the garlic is soft enough to mash.
• Remove garlic from the oil and set aside.
• Strain the oil into a bowl and let cool, then pour into an airtight container. The oil will keep for at least a month. To make the garlic mash, squeeze the cloves out of their papery husks into a bowl. Mash the roasted garlic with a fork. Store mash in an airtight container in the refrigerator for up to 1 month.

Steps:

• Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.
• Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.