Recipe Index

Spanish | Baked Olives Tapavegan

Posted on January 24, 2014

Serve these with other Spanish tapas.

Yield: 8 to 10 servings

baked olives


36 large, meaty, cured olives, preferably Spanish, Italian, or French

3 garlic cloves, chopped

1/4 cup white table wine

1/4 cup Spanish extra virgin olive oil



Combine the olives, garlic, wine, and olive oil in a clay baking dish. Cover and bake in a preheated 350° oven for about 20 minutes or until the olives plump up.


(Ref. Home Chef's "Baked Olives" recipe, "A Night in Spain" class.)