These olives are infused with flavour; first marinated, then cooked.
What you need:
a cup or so of olives with pits in
4-5 prunes, chopped into quarters
1/4 cup olive oil
1/4 cup red wine vinegar
2 bay leaves
4 cloves garlic, chopped finely
1 tablespoon dried oregano
salt and pepper
1/2 cup white wine (I used a Riesling)
1 tablespoon brown sugar
a sprig of fresh tarragon (optional)
What you do:
1. Place olives, prunes, olive oil, red wine vinegar, bay leaves, garlic, oregano and salt and pepper in a shallow bowl. Refrigerate over night.
2. Cook olives and marinade, along with wine, brown sugar and tarragon for 20-30 minutes. Add a little more wine if it is getting dry.
3. Cool and serve as a tasty appetizer.