To make this flavourful traditional dish, you can use supermarket olives as a base - they will taste totally different after this treatment. I prefer the large green or black olives (kalamata are good).

1 pound (500 grams) olives

1/2 cup dry white wine

3 tablespoons olive oil

1 tablespoon chopped garlic

¼ cup chopped parsley

1 tablespoon red wine vinegar

2 tablespoons chopped fresh oregano

Freshly ground pepper to taste

1/2 teaspoon red pepper flakes, crushed

Preheat oven to 375 F.

Place olives, wine and 1 tablespoon olive oil in a baking dish and bake, stirring occasionally, for 40 minutes or until glistening and swollen. Remove from oven and prick each olive with a fork.

Combine garlic and parsley and pound together in a mortar and pestle or a mini-chop. Add vinegar, oregano, pepper, pepper flakes and remaining oil to make a spicy mixture. Add salt if needed. Place in bowl and stir in olives. Let stand for several hours before serving. Serves 6.