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Olives baked in red wine

Published On: Jun 18 2012 06:41:09 AM CDT
Updated On: Jun 18 2012 06:41:01 AM CDT
Olives

djayo/SXC

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.

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