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Appetizers: VEGETABLES

OLIVE AL FORNO Baked Black Olives

Mail this recipe to a friend!	5 lbs. black olives 1/4 tsp. salt 1 tsp. peperoncino 2 tsp. oregano 3 cups olive oil	See Also:      Vegetables      Oliva da Tavola La Bella Della Daunia DOP
	Make two or three small cuts in the olives' pulp. Soak them in cold water for a week, changing the water three times a day. Drain, let dry and cover the olive with salt. Bake at 225ºF until wrinkled. When cool, put into a Mason jar with peperoncino and oregano, then cover completely with oil and save for later use.

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