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.
- 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.
- Category: Appetizer
- Cuisine: International