A dish of olives is always on my cocktail party menu. When it's cold out, I like to warm them up and add a little spice with dried crushed red pepper and fennel seeds. You'll have a crowd favorite in no time. Save your leftovers; they can be kept up to five days and reheated, if desired.
I made this with the Italian cheese tray as described in the magazine as an appetizer for our Annual New Year's Eve Progressive dinner with friends.
I didn't have the okra so I substituted artichokes.
It was a hit.