A Mediterranean Delight: Savory Baked Olives
- Carbohydrate 6.37579260984961 g
- Cholesterol 0 mg
- Fat 9.90372324943163 g
- Fiber 3.05435933349819 g
- Protein 0.951200255726072 g
- Saturated Fat 1.33761363107056 g
- Serving Size 1 1 Serving (89g)
- Sodium 661.543280837451 mg
- Sugar 3.32143327635143 g
- Trans Fat 0.423737511587218 g
- Calories 113 calories
Step-by-step
- Preheat oven to 375F.
- Place olives, wine and 1 tbsp olive oil in a baking dish and bake, stirring occasionally, for 40 minutes or until glistening and swollen. Remove from oven and prick each olive with a fork.
- Combine garlic and parsley and pound together in a mortar and pestle or a mini-chopper. Add vinegar, oregano, pepper, pepper flakes and remaining oil to make a spicy mixture. Add salt if needed.
- Place in bowl and stir in olives.
- Let stand for several hours before serving.
Thermal transformation alters the cellular walls of drupes, rendering brined fruit receptive to aromatic oils and acids that normally slide right off smooth, unheated skins. Throughout the coastal regions of the Mediterranean basin, heat transforms bitter, brine-cured fruit into concentrated morsels by driving out excess moisture and forcing aromatic compounds inward. Baking whole fruit at 375 degrees Fahrenheit for forty minutes causes the flesh to swell and split slightly, creating microscopic fissures that absorb liquid far more effectively than cold marinating ever could. Pounding garlic and fresh parsley together in a mortar and pestle breaks down cellular plant structures to release pungent allicin compounds, which meld cleanly with red wine vinegar and crushed red pepper flakes before hitting the warm olives. Allowing the finished dish to stand at room temperature for several hours lets the brine, wine, and fats achieve equilibrium within the fruit. Leftovers stored in an airtight container taste even better on the second day as the garlic fully permeates the oil.
