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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.

Recipe by Southern Living December 2008

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Recipe Summary

prep:
10 mins
cook:
8 mins
total:
18 mins
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove lemon peel in strips using a vegetable peeler, reserving lemon for another use.

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  • Sauté lemon peel, garlic, fennel seeds, and red pepper in hot oil in a large skillet over medium heat 1 minute. Add olives, and next 3 ingredients, and cook, stirring occasionally, 5 to 7 minutes or until fennel is crisp-tender. Transfer to a shallow serving dish.

  • Party Tip: If your olives have pits, be sure to set out a small bowl for your guests to dispose of them.

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