Marsala Roasted Olives
This is a favorite recipe because it's super flavorful, easy to make, and can be prepared in advance with simple ingredients. And comes together in minutes. A sophisticated and different appetizer.
Servings 6 servings
Ingredients
- 6 large garlic cloves
- 1 ½ pounds olives with pits black, green or purple olives, or a combination
- ¼ cup extra-virgin olive oil
- freshly ground black pepper
- ½ to 1 teaspoon salt
- ½ cup dry Marsala wine
- ½ cup fresh mint leaves
Instructions
- Preheat the oven to 325ºF (170ºC).
- Separate 6 large garlic cloves, leaving their skins intact. Place the garlic in a medium ceramic, glass or terra-cotta casserole dish, add 1 ½ pounds olives with pits and ¼ cup extra-virgin olive oil. Toss to coat and sprinkle with freshly ground black pepper to taste. (You can add ½ to 1 teaspoon salt now, I do it before serving, after tasting it).
- Roast for 20 minutes. Add ½ cup dry Marsala wine, increase the oven temperature to 400ºF (200ºC) and roast until it becomes thick and syrupy.
- Add ½ cup fresh mint leaves, chopped, and serve with crusty, warm bread.
Notes
Olives: make sure they have pits; it makes a big difference after they are baked, as they hold up better and are more flavorful.
Marsala: I like the marsala to become syrupy, not watery, so I add it at the beginning. You can also add it after 10-15 minutes, but it will not be as thick. The better the marsala, the better the dish, not only for the flavor but for the consistency of the sauce; pretty much like the difference between a good soy sauce and a watery one.
Garlic: don't peel it. After it is baked, you'll be able to squeeze the meat out.
Bread: it's necessary to sop up the juices and eat the garlic. Crackers can be used, but crusty bread, such as baguettes, is the best.
Make it ahead: You can make it a day or two before you serve it. Keep it refrigerated, well covered. Simply reheat it in a medium oven before serving it.
Mint: It is added fresh at the end, just before serving. You can omit it, of course, but it adds a different, fresh touch and gives the dish a sophisticated air.
