Wine Baked Olives And Garlic Cloves Food

HEIRLOOM GARLIC CLOVE CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F.
• Season the chicken with 1 1/2 teaspoons salt and a few grinds of pepper. Heat the butter and oil in a large, deep cast-iron skillet over medium-high heat until hot. Add the chicken skin-side down and cook, undisturbed, until deep golden brown, about 5 minutes. Turn the chicken over and turn off the heat. Add the wine, then nestle the olives, thyme, garlic and shallot around the chicken. Return the liquid to a simmer over medium-high heat, then transfer to the oven and roast until the chicken is golden and cooked through, about 1 hour and 15 minutes.
• Transfer the chicken, garlic and olives to a serving dish with a slotted spoon. Use a ladle to remove as much fat as possible from the surface of the liquid in the skillet, then pour the liquid over the chicken.

WARM MARINATED OLIVES

Steps:

• Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
• Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

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.

WINE BAKED OLIVES AND GARLIC CLOVES

Steps:

• Preheat oven to 350°.
• Bring a small saucepan of water to a boil.
• Add garlic cloves and boil 1 to 2 minutes then drain well in a colander.
• In a baking dish, combine them with the garlic cloves, wine, and olive oil.
• Bake 30 minutes, mixing twice during cooking.
• Serve warm or at room temperature, alone or with toasted bread slices.

TOASTER OVEN ROASTED GARLIC CLOVES

Steps:

• It's very important that you don't use the rack that comes with the toast oven, but rather the baking/broiling pan. Since the packets have oil, you don't want that accidentally spilling in your oven or it might start a fire.
• Place garlic cloves in the middle of aluminum foil, making sure they are in a single layer.
• Drizzle with olive oil and salt.
• Fold up making sure all sides are secure and tight. It should be a flat packet.
• Place on toaster ovens baking/broiling pan on lower or middle rack.
• Set temp at 350 degrees and timer for 30 minutes.
• After timer goes off, let sit in oven for 10 minutes.

OIL CURED OLIVES BAKED WITH WHITE WINE AND GARLIC

Steps:

• Preheat oven to 350 degrees. In an ovenproof saute pan over medium heat, heat oil and garlic. Remove from heat, and let cool slightly. Stir in olives and wine.
• Place pan in oven, and bake for 15 minutes, or until olives are plump and liquid is absorbed. Remove from oven, and toss with oregano leaves.

ROASTED CHICKEN WITH OLIVES, LEMON, AND GARLIC

Steps:

• Preheat the oven to 450°F. Place a 13 × 9-inch roasting pan in the oven.
• Rinse the chicken and use paper towels to pat it dry, inside and out. Squeeze 1 of the lemon quarters over the skin and rub the juice around with your fingers. Using your fingers to gently separate the skin from the breast, place a couple of the garlic cloves and some of the lemon zest under the skin of the breast on each side. Let it sit about 10 minutes, then pat the bird dry again, rub the skin with 2 tablespoons olive oil, and season with the salt, pepper, red pepper, and some of the chopped rosemary. Make an incision on the inside of each thigh and insert a garlic clove. Place 3 of the garlic cloves in the cavity, along with the rosemary sprigs and 2 of the lemon quarters.
• You may tie the legs together over the cavity, if you like. Place the chicken breast side up in the preheated roasting pan. Bake for about 30 minutes, watching to make sure the chicken starts to brown. Carefully loosen the chicken from the pan with a spatula and turn it over to brown the underside.
• At this point, lower the oven heat to 400°F. Add the remaining tablespoon olive oil to the pan, then scatter the onion, olives, remaining garlic, lemon quarters and zest, and chopped rosemary around the chicken and cook for about 15 minutes. Turn the chicken over again and stir the onion, olives, and garlic around a little. Cook another 10-15 minutes to re-crisp the skin.
• When the chicken is a deep golden brown, remove it from the oven and let it sit for about 5 minutes. Transfer the chicken to a plate and collect any juices that drain. Tilt the roasting pan and spoon off the fat, if desired. Stir the olives, onion, and lemon around, pressing on the lemon a little to extract the juice. Add the chicken juices to the pan and scrape the brown bits off the bottom of the pan to incorporate them into the mixture. Spoon the juicy olive-onion mixture around the chicken and serve.

DEEP-FRIED GARLIC CLOVES AND GREEN OLIVES

Steps:

• Put garlic cloves in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer 1 minute. Drain and repeat with fresh water. Drain and repeat once more, simmering about 5 minutes or until soft, testing often. Gently lift garlic cloves out of pan and drain on paper towels until cool. Meanwhile, place olives on paper towels to drain.
• When ready to cook, mix flour, salt and pepper on a plate. In a bowl, beat eggs. Spread bread crumbs on another plate. In a heavy pot, heat 3 inches of oil to 375 degrees: when hot enough, a chunk of bread will fry in 30 seconds.
• Working in batches, roll garlic cloves and olives in seasoned flour, then in beaten eggs, then in bread crumbs. Repeat process and drop into oil. Cook until golden brown, about 2 minutes. Drain on paper towels and sprinkle lightly with salt. Let oil come back to 375 degrees between batches. Serve immediately.

MARINATED OLIVES

Steps:

• Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.
• Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.

DEEP-FRIED GARLIC CLOVES AND GREEN OLIVES

Steps:

• Put garlic cloves in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer 1 minute.
• Drain and repeat with fresh water.
• Drain and repeat once more, simmering about 5 minutes or until soft, testing often.
• Gently lift garlic cloves out of pan and drain on paper towels until cool. Meanwhile, place olives on paper towels to drain.
• When ready to cook, mix flour, salt and pepper on a plate.
• In a bowl, beat eggs. Spread bread crumbs on another plate.
• In a heavy pot, heat 3 inches of oil to 375 degrees: when hot enough, a chunk of bread will fry in 30 seconds.
• Working in batches, roll garlic cloves and olives in seasoned flour, then in beaten eggs, then in bread crumbs. Repeat process and drop into oil. Cook until golden brown, about 2 minutes.
• Drain on paper towels and sprinkle lightly with salt. Let oil come back to 375 degrees between batches. Serve immediately.

GARLIC OIL AND ROASTED GARLIC CLOVES

Steps:

• Into a small, tall, glass or ceramic oven bowl, place a cup or more of peeled garlic cloves. Cut off the little 'button' stem end of the clove.
• Cover garlic with a mild olive oil. Cover bowl with foil and poke several vent holes.
• Put in 350 degree oven for 30 minutes or til cloves are slightly golden and can be pierced with a fork but not mushy.
• Remove from oven and when cool enough to handle, pour the oil into a carafe (strain if desired); and save the cloves in a glass jar with a lid. I use a cleaned-out clam juice bottle for the oil.

HOW TO ROAST GARLIC

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the top off the garlic bulb, exposing the tops of the garlic cloves. Put on a small square of foil, and rub with the olive oil. Season with salt and pepper. Scrunch up the foil to seal in the bulb.
• Roast for 25-30 mins until soft when pressed, and the papery casing is light golden. Leave to cool for a few minutes before squeezing the soft roasted garlic out of their shells. Alternatively, take off all the papery casing and remove the cloves individually.