Sicilian Baked Olives YIELD: 8 to 12 ounces8 to 12 oz. green olives 1⁄3 cup dry white wine 3 Tbsps. extra virgin olive oil 2 garlic cloves, peeled and thinly sliced 1 Tbsp. flat leaf parsley 2 tsps. aged red wine vinegar 1 tsp. Sicilian oregano Freshly ground black pepper to taste 1⁄8 tsp. hot red pepper flakes 1. Preheat oven to 375°F. (If using a wood oven, cook slowly in very front of oven area.)2. Rinse and drain olives. Place in a shallow 8 to 10-inch oven-proof baking dish. Add ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.