Baked Olives with Garlic Herb Paste

Thanks to Deborah Madison for this recipe. Taken from Vegetarian Cooking for Everyone.
1. Preheat oven to 375 degrees. (This time we had the oven at 350 cuz that was a more appropriate temperature for our baked ricotta and baked feta. Seemed to work out fine).

2. Rinse 2 cups Kalamata olives if too salty.

3. Place in Pyrex or other baking dish so all one level.

4. In dish, add 1/2 cup of red or white wine, sliced garlic clove, a bay leaf and 1.5 tbl. of olive oil. (I used white wine this time. I have used red wine in the past and think I prefer it).

5. Cover and bake until olives are "fragrant and swollen," about 45 minutes.

6. Meanwhile, mince and mash garlic with 1 tsp. of dried oregano (I used Mexican), 1 tbl. minced parsley, fresh black pepper, some red pepper flakes and about 1.5 tbl olive oil.

7. When olives are done, use a fork to pierce holes in them. Mix with garlic herb paste, drain and serve.