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1
Reheat the oven to 375 degrees.
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2
In a baking dish, arrange the olives in a single layer.
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3
Add in the wine and 2 Tbsp.
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4
of the oil.
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5
Cover tightly with foil.
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6
Bake till the olives are fragrant, approximately 45 min.
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7
Most, but not all, of the liquid should be absorbed; the olives should be tender and somewhat plump.
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8
Meanwhile, using a mortar and pestle, combine the garlic, parsley, mixed herbs, chile flakes, and the remaining extra virgin olive oil.
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9
Mash to create a paste.
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10
(This may also be done in a food processor, although the texture won't be the same.)
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11
When the olives are out of the oven and still warm, combine with the garlic paste, tossing thoroughly to mix.
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12
Add in black pepper to taste.
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13
Let the olives marinate for several hrs or possibly overnight before serving.
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14
The olives may be stored, refrigerated, for several weeks.
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15
Bring the olives to room temperature before serving.
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16
CRUDITES:6 c. mixed crisp peeled vegetables, such as carrots, celery, scallions, parsnips, jicama, and red bell pepper, cut into thick strips.
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17
Hot GARLIC DIPPING SAUCE:4 Tbsp.
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18
unsalted butter 10 garlic cloves, finely slivered 10 anchovy fillets, well rinsed and minced 1 c. extra virgin olive oil 2 Tbsp.
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19
sherry vinegar 3 Tbsp.
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20
minced fresh parsley
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21
In a saucepan, heat the butter.
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22
Add in the garlic and saute/fry till soft but not brown.
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23
Stir in the anchovies, extra virgin olive oil, vinegar, and parsley and heat through.
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24
Keep hot.
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25
Serve the olives and crudites arranged on a platter or possibly on individual plates around a ramekin filled with the hot dipping sauce.
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26
Serve immediately with lots of crusty French bread.
