Spanish | Baked Olives Tapa
Posted on January 24, 2014
Serve these with other Spanish tapas.
Yield: 8 to 10 servings
36 large, meaty, cured olives, preferably Spanish, Italian, or French
3 garlic cloves, chopped
1/4 cup white table wine
1/4 cup Spanish extra virgin olive oil
Combine the olives, garlic, wine, and olive oil in a clay baking dish. Cover and bake in a preheated 350° oven for about 20 minutes or until the olives plump up.
(Ref. "Baked Olives" recipe, Home Chef's "A Night in Spain" class.)