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| Baked Atalanti Olives |
| Green Atalanti olives are ideally suited for baking; they won't shrivel under heat and remain fleshy and flavorful. Marinated in red-wine vinegar, oregano, hot pepper flakes, and fresh parsley, this is a true Grecian specialty. Or serve as a snack with slices of warm, crusty bread. |
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| Base SKU: |
EG15 |
| Cuisine: |
Greek |
| Prep Time: |
10 Minutes |
| Cooking Time: |
4 Minutes |
| Yield: |
8 Servings |
| Source: |
Cullinary Council Paula Wolfert, EG Culinary Council |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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| Instructions: |
| 1. |
Preheat oven to 375;F. |
| 2. |
Rinse and drain olives. Place in a shallow 8 to 9-inch baking dish with white wine and half the olive oil. |
| 3. |
Bake olives, stirring several times, for 40 minutes or until glistening and somewhat swollen. |
| 4. |
Remove from oven and prick each olive with the tines of a fork. |
| 5. |
In a mortar, pound garlic with parsley until smooth. Mix with vinegar, remaining oil, oregano, pepper, and Aleppo pepper. |
| 6. |
Let olives stand in this mixture for several hours before serving. |
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