Olive Al Forno - Baked Black Olives

Course : Fruits
Serves: 1
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5 pounds black olives
2 teaspoons oregano
1/2 teaspoon salt
3 cups olive oil
1 teaspoon peperoncino -- (hot pepper flakes)

Preparation / Directions:

Make two or three small cuts in the pulp of the olives. Soak in cold water for a week, changing the water three times a day. Drain, let dry and cover the olives with salt. Bake at 225 F. until wrinkled. When cool, put into a Mason jar with the peperoncino and oregano, then cover completely with oil and save for later use


Nutritional Information:

8348 Calories (kcal); 886g Total Fat; (92% calories from fat); 16g Protein; 141g Carbohydrate; 0mg Cholesterol; 20857mg Sodium

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