Baked Olives w Veggie Crudites & Warm Garlic Dipping Sauce

Recipe Ingredients

2 cups	474ml	Mixed oil-cured olives - rinsed and drained (such as Kalamata and Sicilian green)
2/3 cup	157ml	Dry white wine
1/4 cup	59ml	Extra-virgin olive oil
1 tablespoon	15ml	Slivered garlic
3 tablespoons	45ml	Minced fresh parsley
2 tablespoons	30ml	Minced mixed fresh herbs (such as basil, oregano, thyme, chervil) (or 2 teaspoons dried mixed herbs)
1/4 teaspoon	1.3ml	Red chile flakes - crushed
		Freshly-ground black pepper - to taste
		Warm Garlic Dipping Sauce - see * Note
		Crusty French bread
		Crudites
6 cups	660g / 23oz	Mixed crisp peeled vegetables - cut in thick strips (such as carrots, celery, scallions, parsnips, jicama, and red bell pepper)

Recipe Instructions

Preheat 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 before serving.

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.

Hints

Note: See the "Warm Garlic Dipping Sauce" recipe which is included in this collection.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9752 broadcast 11-05-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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