Wine Baked Olives And Garlic Cloves Food

GARLIC OLIVES

Steps:

• Drain the olives, reserving the liquid. Place the olives in a small bowl, and set aside.
• Place the olive liquid in a small saucepan. Add the chiles and the remaining ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered for 5 minutes. Pour the hot vinegar mixture over the reserved olives. Let cool.
• Cover and chill thoroughly. Drain before serving.

OLIVES BAKED IN RED WINE

Steps:

• Preheat oven to 325°F. Combine olives, wine, fennel seeds, sliced garlic and olive oil in small baking dish. Bake uncovered until olives are heated through, about 20 minutes. Cool slightly. Serve olives warm.

KALAMATA OLIVES WITH ROASTED GARLIC

Steps:

• Preheat the oven to 350*F.
• Separate the unpeeled garlic cloves.
• Place in a small heat-proof dish and brush with 1/2 tbls.
• olive oil.
• Cover and bake for 15 minutes.
• Remove the skins from the baked cloves of garlic.
• Add the olives, remaining olive oil, marsala, rosemary, and peppercorns.
• Cover and bake for about 15 minutes, until the garlic is soft.
• About 5 minutes before the olives are ready, wrap the bread in aluminum foil and heat it in the oven.
• Serve the olives with the warm bread.

CHICKEN WITH WHITE WINE AND OLIVES

Steps:

• Preheat oven to 400 degrees.
• Rinse chicken pieces and pat dry with paper towels. Sprinkle with salt and pepper. Heat oil and butter in a large skillet over medium-high heat. Add chicken and brown on both sides, about 3-5 minutes per side. Remove chicken from skillet and transfer to a 9 x 13 baking dish.
• Add shallots and garlic cloves to skillet and saute 1 to 2 minutes. Add wine, scraping up any brown bits from the pan. Add minced garlic, herbs and olives and simmer for 5 minutes. Add tomatoes and simmer for 1 to 2 minutes more. Pour wine mixture over chicken and cover with foil.
• Bake at 400 degrees for 35-40 minutes, turning chicken once.

SPICY ROASTED OLIVES

Steps:

• Preheat oven to 300 degrees F.
• In a small roasting pan, mix together the olives, rosemary, chile, and garlic. Slice the tangerines in half and squeeze the juice over the olives; toss in the rinds. Pour over the olive oil and vinegar and give it a good stir. Cover with foil and bake for about 1 hour. Serve warm or at room temperature.

TURKEY CUTLETS IN LEMON WINE SAUCE

Steps:

• In a shallow bowl, mix flour, salt, paprika and pepper. Dip turkey in flour mixture to coat both sides; shake off excess., In a large skillet, heat oil over medium heat. Add turkey and cook in batches 1-2 minutes on each side or until no longer pink. Remove from pan., Add wine and lemon juice to skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Return cutlets to pan; turn to coat and heat through.