Baked Olives & Vegetable Crudites W/ Warm Garlic Dipping
Last updated 6/12/2012 1:06:16 AM. Recipe ID 31663. Report a problem with this recipe.
Title: Baked olives & vegetable crudites w/ warm garlic dipping
Categories: New text im, Cooking rig
Yield: 1 Servings
2 c Mixed Oil-Cured Olives;
-rinsed and drained
2/3 c Dry White Wine
1/4 c Extra-Virgin Olive Oil
1 tb Slivered Garlic
3 tb Minced Fresh Parsley
2 tb Minced Mixed Fresh Herbs
1/4 ts 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
6 cups mixed crisp peeled vegetables, such as carrots, celery,
scallions, parsnips, jicama, and red bell pepper, cut into thick
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.
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