olives baked in red wine

[Guest guest]

olives baked in red wine

Black olives absorb the flavor of red wine and fennel in this warm appetizer.

 

1 cup unpitted Kalamata olives or other brine-cured black olives

1/2 cup dry red wine

1/4 teaspoon fennel seeds, coarsely crushed

1 garlic clove, thinly sliced

2 teaspoons olive oil

 

Preheat oven to 325°F. Combine olives, wine, fennel seeds, sliced garlic and

olive oil in small baking dish. Bake uncovered until olives are heated through,

about 20 minutes. Cool slightly. Serve olives warm.