Olives Baked In Red Wine Recipes

BAKED CHEESE OLIVES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a small mixing bowl, combine cheese and butter or margarine. Stir flour and cayenne pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each green olive. Arrange the wrapped olives on a cookie sheet.
• Bake for 15 minutes, or until golden brown.

WARM MARINATED OLIVES

Steps:

• Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
• Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

BAKED ASPARAGUS WITH RED WINE VINEGAR

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Arrange asparagus in a single layer on the prepared baking sheet. Lightly spray asparagus with cooking spray. Sprinkle salt and pepper over asparagus and drizzle vinegar on top.
• Bake in the preheated oven until tender, 10 to 12 minutes.

BAKED FLANK STEAK

Steps:

• First, marinate the flank steak for 6 hours or overnight. The meat is thin and it takes well to marinades so this will also add flavor and help tenderize the meat before it's cooked. Please don't skip this step!
• Place the flank steak in a gallon sized baggie and add in the red wine, olive oil, lemon juice, roughly chopped shallots, herbs salt and pepper. Close the bag, give it a gentle shake to mix around the ingredients. Place in fridge for at least 6 hours.
• Once the meat is marinated, line a baking sheet with foil. Using a pair of tongs, remove the flank steak from the baggie, gently shake off the excess marinade from the steak and lay flat on the baking sheet.
• Heat oven to BROIL. You will broil the flank steak for 6-7 minutes on each side. This cook time will produce about a medium to medium-well flank steak. Cook 4-6 minutes for more medium-rare steak. Beefs tender, juicy texture is optimum when cooked to medium rare 145°F to medium 160° F doneness. To determine the perfect doneness, a meat thermometer should be used.
• Once you take the flank steak out of the oven, wrap the flank steak up with foil and let rest for 10 minutes before slicing into it. Be sure to cut against the grain when slicing and serve with fingerling potatoes and a green veggie.
• Wash the potatoes, slice them in half and place in a large bowl. Drizzle with olive oil, salt and pepper. Place the potatoes on a baking sheet in an even layer, flesh side down and cook in the oven at 400°F for 20-25 minutes or until fork tender.
• Heat 2 Tbsp. olive oil in a large saucepan on the stove over medium-high heat. Add in 1 shallot, finely minced and cook until soft (1-2 minutes). Add in 1/2 cup wine and 1/2 cup beef broth, bring to a boil and cook until thickened and reduced, about 5-10 minutes. Strain the mixture into a bowl and season with salt, to taste, and honey. Pour over flank steak.

OLIVES BAKED IN RED WINE

Steps:

• Preheat oven to 325°F. Combine olives, wine, fennel seeds, sliced garlic and olive oil in small baking dish. Bake uncovered until olives are heated through, about 20 minutes. Cool slightly. Serve olives warm.