Warm Olives with Fennel and Orange

Warm Olives with Fennel and Orange Recipe
Becky Luigart-Stayner; Cindy Barr
It's amazing what changing the expected temperature of a dish can do to incite cocktail conversation. Gentle heat from the oven awakens the briny richness of olives, while fennel, orange, rosemary, and balsamic vinegar assert their own personalities to brighten the overall flavor of this appetizer. Purchase pitted kalamata olives to speed up preparation.

Yield:

6 servings (serving size: about 1/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 72
Caloriesfromfat 71 %
Fat 5.7 g
Satfat 0.3 g
Monofat 4.7 g
Polyfat 0.7 g
Protein 0.5 g
Carbohydrate 5.2 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 331 mg
Calcium 24 mg

Ingredients

1 tablespoon extravirgin olive oil
1 1/2 teaspoons grated orange rind
1 teaspoon chopped fresh rosemary
1/2 teaspoon fennel seeds
1 small fennel bulb, cut into 1/4-inch-thick wedges
12 kalamata olives, pitted
12 pimiento-stuffed olives
1 tablespoon balsamic vinegar

Preparation

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.

Note:

Donata Maggipinto,

October 2004
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