Roasted Olives With Fennel And Lemon |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A zesty different Italian dish. Roasting black olives emphasizes their flavor and taste. Try using plump, meaty, not-too salty Alfonson or Gaetas.Use leftover oil for dip or drizzle over mixed salad greens.From cook book A Fresh Taste of Italy by Michele Scicolone Ingredients:
8 ounces imported black olives |
4 garlic cloves |
1/2 lemon, scrubbed and thinly sliced |
1/4 c. really good olive oil |
1 tsp fennel seed |
pinch crushed red pepper |
Directions:
1. Preheat oven to 350 deg. F
2. Spread olives, garlic and lemon slices in an 8 inch baking pan.
3. Drizzle with olive oil and sprinkle with fennel seeds and red pepper.
4. Bake for 45 minutes stirring olives 2 or 3 times.
5. Transfer olives to a serving bowl and serve warm.
6. -Can be refrigerated for up to a week.
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