Of baked olives and fairies ponetele

TheFuzzy · **Posted:** Fri Apr 02, 2010 10:03 pm

One thing I was introduced to in Rome was "baked olives", which were dry-skinned soft black olives. You can see them in the picture of a salad below in my blog post: http://www.fuzzychef.org/archives/Pizza ... -2010.html

I have not been able to find these in San Francisco, and wasn't able to find a recipe online in English. Tonight it just occurred to me to search for the recipe in Italian. This was much more fruitful, with a couple pages of recipes. This one in particular looked like what I wanted: http://www.italy-recipes.com/ricette/de ... ?index=365

However, due to my weak Italian vocabulary, I couldn't quite follow the recipe. I didn't know what a "ponetele" was, for example. Foolishly, I turned to Babelfish for a translation. This was the result:

Quote:

You record the olives in two points, ponetele in a colapasta and you cover them with knows them large. Fairies also more layers, always alternating olives and know them. Left to drain 5 days the vegetation water, therefore risciacqua you them with the cold vinegar. Disponetele in a single layer on a teglia from slightly greased furnace and ponetele to furnace to 150° for the time necessary to make them to raggrinzire, therefore toglietele, leaves you to cool them and arranges them to you in is gone, together to the liquid that will have been formed. You close watertight.

marygott · **Joined:** Fri Jan 09, 2009 4:34 pm **Posts:** 2011

I close watertight myself. Too funny.

I do have a friend who makes baked olives. I can ask for the recipe if you'd like (in English). I may even have it...

Mary

gardnercook · **Posted:** Sat Apr 03, 2010 8:03 am

Mary
I, too, would lovethe recipe
Thanks,
ilene

trinket · **Joined:** Thu Dec 18, 2008 6:12 pm **Posts:** 264

hahaha - baked olives sounds fabulous. I'd love the recipe as well.

Fuzzy, the pizzas, calzones, and salad look great.

Kathy Henry · **Posted:** Sat Apr 03, 2010 2:22 pm

Me too, please.
Thanks

marygott · **Joined:** Fri Jan 09, 2009 4:34 pm **Posts:** 2011

Just sent a request to my very awesome olive baking friend and will post as soon as I get it.

Mary

Kathy's Pete · **Posted:** Sat Apr 03, 2010 3:15 pm

Google's translator is a bit better than babelfish's...

Cut the olives in two places, put them in a colander and cover with salt. Make more layers, always alternating olives and salt. Drop 5 days the vegetation water, then Rinse with 'cold vinegar. Arrange in single layer on a lightly greased baking sheet and put them in the oven at 150 degrees for long enough to shrink them, then take them out, let them cool and arrange them in vases, together with the liquid that has been formed. Seal.

marygott · **Joined:** Fri Jan 09, 2009 4:34 pm **Posts:** 2011

Very awesome friend's prompt response:

2 cups kalamata olives
1/2 c. dry red or white wine
3 TB olive oil
3 garlic cloves: 1 sliced, 2 chopped
1 bay leaf
2 TB marjoram or 1 tsp dried oregano
1 TB chopped parsley
fresh pepper
red pepper flakes

Preheat oven to 190 C, put olives in a shallow baking dish large enough to hold them in a single layer. Add wine, half the oil, the sliced garlic clove and the bay leaf. Cover and bake until swollen & fragrant, about 45 minutes.

Meanwhile pound the chopped garlic with the marjoram, parsley and ground pepper. When the olives come out of the oven, poke them with a fork and stir in the garlic-parsley paste, the remaining oil and the red pepper flakes.

Serve warm or let stand for several hours.

Makes 2 cups

These are seriously good although not as simple as that listed above. That recipe seems to be for unbrined olives so I guess you could just take brined olives and bake them.

Mary

gardnercook · **Posted:** Sun Apr 04, 2010 6:41 am

Wow....cannot wait to make these....THANKS!!!!!
ilene

TheFuzzy · **Posted:** Sun Apr 04, 2010 4:08 pm

Mary,

Thanks!

Actually, being in San Francisco, I can get unbrined olives.

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