Baked Olives and Vegetable Crudités with Warm Garlic Dipping Sauce

Name: Baked Olives and Vegetable Crudités with Warm Garlic Dipping Sauce
Yield: Serves 8
Cuisine: Italian
Ingredients: ⅓ cup extra-virgin olive oil; 1 tablespoon slivered garlic; 3 tablespoons minced fresh parsley; 2 tablespoons minced mixed fresh herbs, such as basil, oregano, thyme, and chervil, or 2 teaspoons dried; 2 cups mixed olives, such as Kalamata and Sicilian green, rinsed and drained; 2 cups mixed olives, such as Kalamata and Sicilian green, rinsed and drained; 2 cups mixed olives, such as Kalamata and Sicilian green, rinsed and drained; ½ cup dry white wine; 2 tablespoons minced mixed fresh herbs, such as basil, oregano, thyme, and chervil, or 2 teaspoons dried; ¼ teaspoon red pepper flakes; Freshly ground pepper; 4 tablespoons unsalted butter; 2 tablespoons minced mixed fresh herbs, such as basil, oregano, thyme, and chervil, or 2 teaspoons dried; 2 tablespoons minced mixed fresh herbs, such as basil, oregano, thyme, and chervil, or 2 teaspoons dried; 2 tablespoons minced mixed fresh herbs, such as basil, oregano, thyme, and chervil, or 2 teaspoons dried; 2 tablespoons minced mixed fresh herbs, such as basil, oregano, thyme, and chervil, or 2 teaspoons dried; 6 cups mixed crisp vegetables, such as carrots, celery, green onions, parsnips, jicama, and red bell pepper, peeled and cut into thick strips; 6 cups mixed crisp vegetables, such as carrots, celery, green onions, parsnips, jicama, and red bell pepper, peeled and cut into thick strips; 6 cups mixed crisp vegetables, such as carrots, celery, green onions, parsnips, jicama, and red bell pepper, peeled and cut into thick strips; 6 cups mixed crisp vegetables, such as carrots, celery, green onions, parsnips, jicama, and red bell pepper, peeled and cut into thick strips; Crusty French bread for serving; 10 garlic cloves, finely slivered; 10 anchovy fillets, well rinsed and chopped; 1 cup olive oil; 2 tablespoons sherry vinegar; 3 tablespoons chopped fresh parsley; 6 cups mixed crisp vegetables, such as carrots, celery, green onions, parsnips, jicama, and red bell pepper, peeled and cut into thick strips; 6 cups mixed crisp vegetables, such as carrots, celery, green onions, parsnips, jicama, and red bell pepper, peeled and cut into thick strips; 6 cups mixed crisp vegetables, such as carrots, celery, green onions, parsnips, jicama, and red bell pepper, peeled and cut into thick strips

Preparation info

Serves
8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is really two appetizers in one: the olives, and the raw vegetables with the dipping sauce. The latter is reminiscent of the classic Italian dish bagna cauda. It makes a great starter for a big family meal or as an hors d’oeuvre for entertaining. Baking the olives softens their briny flavors.

Ingredients

Baked Olives

2 cups mixed olives, such as Kalamata and Sicilian green, rinsed and drained
½ cup dry white wine

Europe
Italy
Fish course
Starter
Pescatarian
Mediterranean

Method

To prepare the baked olives: Preheat the oven to 375°F. In a baking dish, arrange the olives in a single layer. Add the wine and 2 tablespoons of the olive oil. Cover tightly with foil and bake for