In a small pan, heat the oil until just warm to the touch (maybe 70-80°F), and set aside.

In a small pan, heat wine until very warm to the touch (about 100°F).

Sprinkle yeast over the warm wine and let sit for several minutes until it softens; then stir to mix.

In a large bowl, add all the other ingredients, including the warm oil.

Add the wine/yeast mixture to the bowl.

Use your hands to mix everything well, until a dough is formed.

Turn dough out onto an unfloured board; knead the dough until smooth and elastic.

Place dough in a clean, dry bowl.

Cover the dough with a clean, damp, kitchen towel (not terry cloth), and let rise for about 30 to 60 minutes in a warm place.

Cut the dough into small pieces.

Roll each piece into a long, thin, rope (about the thickness of your little finger).

Cut the rolled ropes of dough into 4-inch long pieces and join the two ends of each piece together so that it forms a round, doughnut like shape.

Continue the rolling and shaping with all the remaining dough.

Heat oven to 350-375°F Fill a pot with water, and bring to a rolling boil.

Drop the shaped dough into the boiling water (a few at a time).

When the taralli come to the surface, remove them with a slotted spoon, and place them on a clean kitchen towel (not terry cloth) to dry.

When all the taralli have been boiled and dried, place them on a cookie sheet and bake them for about 15-20 minutes, or until crisp and golden brown.

Remove from cookie sheet and cool on a rack.

When cool, serve with a glass of wine for dunking.