Roasted Kalamata Olives
"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.
- 2 c
- kalamata olives
- 2 Tbsp
- red wine vinegar
- 1/4 c
- olive oil
- 1 tsp
- dried oregano, crushed
How to Make Roasted Kalamata Olives
- 1Preheat 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.
- 2Remove olives from the oven, place in a bowl, stir in the vinegar, olive oil and oregano, and serve.