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Baked Olives & Vegetable Crudites W/ Warm Garlic Dipping Sa

Baked Olives & Vegetable Crudites W/ Warm Garlic Dipping Sa is a new text im recipe made with Dry White Wine, Extra Virgin Olive Oil, Slivered Garlic, Fresh Parsley, and Mixed Fresh Herbs. Scale it up or down for the number of people at the table.

Ingredients

• 2 cup
• 2/3 cup
• 1/4 cup
• 1 tbsp
• 3 tbsp
• 2 tbsp
• 1/4 tsp
• Freshly Ground Black Pepper

Method (preview)

1. 1

   Reheat the oven to 375 degrees.

2. 2

   In a baking dish, arrange the olives in a single layer.

3. 3

   Add the wine and 2 tablespoons of the oil.

4. 4

   Cover tightly with foil.

5. 5

   Bake until the olives are fragrant, approximately 45 minutes.

6. 6

   Meanwhile, using a mortar and pestle, combine the garlic, parsley, mixed herbs, chile flakes, and the remaining olive oil.

7. 7

   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.

8. 8

   Add black pepper to taste.

9. 9

   Let the olives marinate for several hours or overnight before serving.

10. 10

    The olives may be stored, refrigerated, for several weeks.

11. 11

    Bring the olives to room temperature before serving.

12. 12

    6 cups mixed crisp peeled vegetables, such as carrots, celery, scallions, parsnips, jicama, and red bell pepper, cut into thick strips.

13. 13

    In a saucepan, melt the butter.

14. 14

    Add the garlic and saute until soft but not brown.

15. 15

    Stir in the anchovies, olive oil, vinegar, and parsley and heat through.

16. 16

    Keep warm.

17. 17

    Serve the olives and crudites arranged on a platter or on individual plates around a ramekin filled with the warm dipping sauce.

18. 18

    Serve immediately with lots of crusty French bread.

19. 19

    Recipe By: COOKING RIGHT SHOW #CR9752

20. 20

    Posted to MC-Recipe Digest V1 #284