Lincoln IGA Recipes
https://lincoln.iga.com/Recipes/Detail/4214/
Roasted Marinated Black Olives
Yield: 1 pound
Ingredients
| 1 | lb. | oil-cured black olives | |
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| 5 | cloves | garlic, peeled and crushed | |
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| 3/4 | cup | extra-virgin olive oil | |
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| 1/3 | cup | red wine vinegar | |
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| 2 | tablespoons | hot paprika | |
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| 2 | sprigs | fresh rosemary | |
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| 2 | sprigs | fresh thyme | |
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| 2 | sprigs | fresh oregano | |
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Directions:
In a large glass jar, mix together all ingredients. Cover and marinate in the refrigerator for at least a week.
Preheat oven to 300 degrees. Remove olives with a slotted spoon, saving the marinade for a later batch. (Keep the marinade in the refrigerator until then.)
On a baking sheet lined with aluminum foil, spread out the olives in a single layer and roast for 40-45 minutes.
Cool before transferring to a glass jar. Store in refrigerator.
Note: Make sure the olives are oil-cured and not brine cured. The oil-cured olives will soak up the marinade while the brine-cured will just taste salty. An Italian or Greek deli is your best source for oil-cured olives.
Source: Westin Innisbrook Resort
Please note that some ingredients and brands may not be available in every store.
Lincoln IGA Recipes
https://lincoln.iga.com/Recipes/Detail/4214/
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