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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