Mission olives have grown in Santa Clara Valley since 1790. So I harvested the Mission olives from the Campo de Brezo estate (inside joke) in Almaden Valley. I selected the ripe black olives and dry-cured them in kosher salt for two months. Next I oil-cured some of the dry-cured olives with rosemary, orange zest, and olive oil. The flavor is very concentrated.
This is a variation from a 1993 Martha Stewart recipe. You bake the oil-cured olives with garlic and white wine for 15 to 20 minutes. It plumps up the olives and adds another layer of flavor.
SERVINGS: 5 YIELD: MAKES ABOUT 1 CUPS
3 cloves garlic, peeled
1 cup oil-cured olives (mine are already mixed with rosemary and orange peel)
1/3 cup white wine
1 teaspoons fresh oregano, leave (optional)
- Preheat oven to 350 degrees.
- In a small ovenproof container (I use an individual-size ceramic flan pan), Spoon in a layer of olives.
- Spoon in garlic.
- Cover with wine.
- Place pan in oven, and bake for 20 minutes, or until olives are plump and liquid is absorbed. Remove from oven, and toss with oregano leaves (Optional).