It was raining last night and I had a friend coming over for dinner. I cleaned up my fridge a few days ago and continue to do so, not intentionally, so I’m even prouder of myself than I was days ago. If it’s such a good feeling why don’t I do it more often? There’s a thought for a rainy day.
Well, so the meal consisted of a few things, one of which was this finger-licking appetizer. I had to use my fresh mint and had little french breads; they were just dying to be torn up and slathered with soft garlic that had been roasted with olive oil and marsala.
Marsala roasted Olives and Garlic
- 4 large heads garlic
- ¼ cup extra-virgin olive oil
- 1 teaspoon salt
- Freshly ground black pepper
- 1 ½ pounds (700g) black, green or purple olives, or a combination, unpitted
- ½ cup dry marsala
- ½ cup fresh mint leaves
- Preheat the oven to 325ºF/ 170ºC.
- Separate the garlic cloves, leaving their skins intact. Place the garlic in medium ceramic or terra-cotta casserole dish, add olives and olive oil. Toss to coat and sprinkle with black pepper. (You can add the salt now, I do it before serving).
- Roast for 20 minutes. Add the marsala, increase the oven temperature to 400ºF/200ºC and roast until it becomes thick and syrupy.
Add chopped mint and serve with crusty, warm bread.
Careful with the added salt as it becomes very concentrated.
Use olives with pits, they make a big difference.