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).

Ingredients

• 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

Method

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.