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Warm Olives With Fennel and Orange

1 tablespoon extra virgin olive oil
1 12 teaspoons grated orange rind
1 teaspoon chopped fresh rosemary
12 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


Heat oil in a large nonstick skillet over medium heat. Add rind, rosemary, fennel seeds, and fennel wedges; cook 5 minutes, stirring frequently. 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. Preheat oven to 250. Uncover olive mixture. Bake at 250 for 10 minutes or until heated, stirring once.

Source: www.food.com