- 8 ready-prepared beef olives
- 4 tablespoons chopped fresh flat-leaf parsley
- 4 garlic cloves, finely chopped
- 4 rashers smoked streaky bacon, finely chopped grated zest of 1⁄2 small orange
- 2 tablespoons olive oil
- 300ml/10fl oz dry red wine
- 1 bay leaf
- 1 teaspoon granulated sugar
- 50g/2oz pitted black olives,drained
- salt and freshly ground black pepper
- Flatten out the beef olives as thinly as possible, using a meat tenderizer
- Mix together the parsley, garlic, bacon and orange zest. Season with
salt and pepper. Spread this mixture evenly over each beef olive. Roll up
each beef olive tightly, then secure with a cocktail stick or toothpick.
- Heat the oil in a frying pan, and sauté the beef olives on all sides for
10 minutes until browned.
- Drain the beef olives, reserving the pan juices, and keep warm. Pour the
wine into the juices, add the bay leaf and sugar. Season with salt and
pepper. Bring to the boil, and boil rapidly for 5 minutes to reduce
- Return the cooked beef olives to the pan along with the black olives, and
heat through for a further 2 minutes. Discard the bay leaf and carefully
pull out the cocktail sticks or toothpicks.
- Transfer the beef olives and gravy to a serving dish. Serve immediately