ROASTED KALAMATA OLIVES
This comes from (my niece) Laurie Constantino's cookbook, "Mediterranean Cooking in Alaska". About the olives, Laurie says: "Roasting deepens the flavor and softens the sharp brininess of Kalamata olives, and also firms the olives' texture. They are best served warm, but even when cold, baked olives are a special treat.
Provided by ali Bresnahan
Categories Other Appetizers
Time 40m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 350. Drain and rinse brine from the olives, place them in a glass or stainless steel pan, and bake for 35-40 minutes. The olives are done when the meat begins to shrink up and the skins look wrinkled.
- 2. Remove olives from the oven, place in a bowl, stir in the vinegar, olive oil and oregano, and serve.
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