Thursday, February 16, 2012

Red Wine Baked Olives

This is a simple and classic dish that is great as an appetizer by itself
or served alongside a cheese platter.
1c Kalamata olives, unpitted
1/2c red wine (I used a Cabernet Sauvignon)
1/4 tsp. fennel seed
2 garlic cloves, minced
2 tsp. olive oil.
1.  Preheat oven to 325*.
2.  In a small bowl, combine olives, wine, fennel seeds, garlic, and olive oil.
3.  Transfer mixture to a small baking dish.
4.  Bake uncovered approximately 20 minutes, until olives are heated through.
 Allow to cool for a few minutes as these are best served warm.

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