Roasted Kalamata Olives (Ελιές στο Φούρνο)
Makes 2 cups
From Tastes Like Home: Mediterranean Cooking in Alaska by Laurie Constantino
Roasting deepens the flavor and softens the sharp brininess of Kalamata olives. It also firms olives’ texture. Like the olives pulled from a Greek hillside fire by John Maroulis’ father, they’re best served warm. Even when cold, baked olives are a special treat. When the olives are gone, use any leftover oil for salad dressings or spreading on toasted bread.
2 cups Kalamata olives, with pits
1/4 cup extra virgin olive oil
2 Tbsp. red wine vinegar
1 tsp. dried oregano, crushed
Preheat oven to 350° F.
Drain and rinse brine from olives, place them in glass or stainless steel pan, and bake for 35 – 40 minutes. Olives are done when their flesh begins to shrink up and skins look wrinkled. Remove olives from oven, place in bowl, stir in vinegar, olive oil, and oregano, and serve.