Warm Olives With Fennel and Orange |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Cooking Light, OCTOBER 2004 Ingredients:
1 tablespoon extra virgin olive oil |
1 1/2 teaspoons grated orange rind |
1 teaspoon chopped fresh rosemary |
1/2 teaspoon fennel seed |
1 small fennel bulb, cut into 1/4-inch-thick wedges |
12 kalamata olives, pitted |
12 pimento stuffed olives |
1 tablespoon balsamic vinegar |
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add rind, rosemary, fennel seeds, and fennel wedges; cook 5 minutes, stirring frequently.
2. Add olives; cook 1 minute. Remove from heat; stir in vinegar. Place fennel mixture in an 8-inch square baking dish. Cover and let stand at least 2 hours.
3. Preheat oven to 250°.
4. Uncover olive mixture. Bake at 250° for 10 minutes or until heated, stirring once.
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