Oil-cured olives with white wine and garlic

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.


1 tablespoon olive oil
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)


  1. Preheat oven to 350 degrees.
  2. In a small ovenproof container (I use an individual-size ceramic flan pan), Spoon in a layer of olives.
  3. Spoon in garlic.
  4. Cover with wine.
  5. 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).

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