Appetizer (Hot): Olives Baked in Red Wine
Black olives absorb the flavor of red wine and fennel in this warm appetizer. Cheers, Tina
Category : Chistmas Holidays 2008
Ingredients:
- 1 cup unpitted Kalamata olives or other brine-cured black olives
- 1/2 cup Le Casque Syrah or other dry red wine
- 1/4 teaspoon fennel seeds, coarsely crushed
- 1 garlic clove, thinly sliced
- 2 teaspoons olive oil
Directions:
1. Preheat oven to 325°F. Combine olives, wine, fennel seeds, sliced garlic and olive oil in small baking dish.
2. Bake uncovered until olives are heated through, about 20 minutes.
3. Cool slightly. Serve olives warm.