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.

Cheers!