Pinot Grigio California


Marinated Warm Olives

Marinated Warm Olives


4 - 5 jars of California, Italian and/or Greek olives, both
black and green
1 1/2 cup olive oil
2 whole heads of garlic, finely chopped
1 large onion, finely chopped
1/2 cup red wine vinegar
juice from 2 oranges
zest from 2 oranges in strips
5 - 6 dried small red chilies, crushed coarsely
3 - 4 stalks fresh oregano/parsley, coarsely chopped


In large heavy pot, sauté garlic and onion until lightly browned, being careful not to burn garlic. Add all the rest of the ingredients and simmer for about 20 minutes. Refrigerate overnight and reheat until warm. Serve with sourdough bread and lots of napkins.

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