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Olives Baked in Cabernet

Source of Recipe


From "The Spirited Vegetarian" by Paulette Mitchell






List of Ingredients



• 1/2 cup pitted Kalamata olives
  
• 1/4 cup Cabernet Sauvignon or other full-bodied red wine
  
• 2 cloves garlic, thinly sliced
  
• 2 sprigs fresh rosemary, divided
  
• 1 tsp extra-virgin olive oil
  






Instructions



1. Preheat oven to 325° F.
   
   
2. Combine the olives, wine, garlic, 1 rosemary sprig, and the olive oil in a small (2-cup) baking dish. Bake, uncovered, for about 20 minutes, or until the olives are thoroughly heated. Cool slightly, then remove and discard the rosemary sprig.
   
   
3. Transfer the olives and wine mixture to a small bowl. Serve warm or at room temperature, garnished with the remaining rosemary sprig. Refrigerate the olives in the wine mixture for up to 1 week in a covered glass container.
   
   Makes 1/2 cup.