Warm Green Olives with White Wine, Garlic, and Hot Red Pepper

Preparation info
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Appears in
Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

By Paula Wolfert

Published 2009

  • About

There are many varieties of Mediterranean olives, each in various shades of green, violet, or black, depending on their stage of ripeness. After picking, olives are altered by different methods of curing and then preserved in oil, vinegar, or salt brine or simply dried. Each type has its special taste, texture, and degree of oiliness.

For this dish I’d ordinarily recommend a Greek or Spanish olive, but lately I’ve been pleasantly surprised by two California home-style cured olive br