Quail dish
- 6 quail (or other small game birds), cut in half
- 2 cups wine, red or white (for marinating)
- ½ cup Golden Olive Eleni® organic extra virgin olive oil
- 4 garlic cloves, finely chopped
- 4 sprigs fresh rosemary
- 1 tbsp dried oregano
- 1½ cups sun-dried or green olives (rinse to remove excess saltiness)
- 2 cups crushed tomatoes (fresh or canned)
- 1 cup wine
- 1 tsp sea salt, or to taste
- 1 tsp freshly ground black pepper
- 1. In a deep glass baking pan, immerse the halved quails in wine and marinate for a few hours or overnight, turning occasionally.
- 2. Heat olive oil in a large pot on medium, then add birds and brown on all sides. Stir in the garlic, rosemary, oregano, olives, crushed tomatoes, wine, salt, pepper, and enough water to half cover the birds.
- 3. Cover the pot and simmer on low heat until meat is tender, 30-45 minutes.(Or transfer to a baking pan and cook at 350°F (180°C) for 2 hours, or until the meat is tender is the sauce is thick.)
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