Olives baked in red wine
Updated On: Jun 18 2012 06:41:01 AM CDT
Makes 1/2 cup
Black olives absorb the flavor of wine and rosemary in this appetizer that also makes a quick-to-prepare accompaniment to special meals and Italian-inspired dishes.
1/2 cup pitted kalamata olives
1/4 cup Cabernet Sauvignon or other full-bodied red wine
2 cloves garlic, thinly sliced
2 sprigs of fresh rosemary, divided
1 teaspoon extra-virgin olive oil
Preheat the oven to 325 degrees F.
Combine the olives, wine, garlic, 1 sprig of rosemary, and the olive oil in a small baking dish. Bake, uncovered, for about 20 minutes or until the olives are heated through. Cool slightly, then remove the rosemary.
Transfer the olives and wine mixture to a small bowl. Serve warm or at room temperature garnished with a fresh sprig of rosemary.
Store the olives in the wine mixture for up to 1 week in a covered container in the refrigerator.
Distributed by Internet Broadcasting. This material may not be published, broadcast, rewritten or redistributed.
Elementary students exposed to heat
Owners left in tough position after tenants trash JC rental home
13 arrested following year-long drug investigation
Amber Alert canceled for 3-year-old Excelsior Springs girl
9-year-old shoots instructor, sparking concern for gun range safety
Jefferson City man reported missing after his body was found in rural Moniteau Co.
Black Trash Bag Program Could Be Tossed Out
Rhode Island man dies after Missouri boat crash
Web Extra: Memorial Stadium renovation open house