Rating: 5 stars
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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.

Donata Maggipinto
Recipe by Cooking Light October 2004

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Becky Luigart-Stayner; Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 250°.

  • Uncover olive mixture. Bake at 250° for 10 minutes or until heated, stirring once.

Nutrition Facts

72 calories; calories from fat 71%; fat 5.7g; saturated fat 0.3g; mono fat 4.7g; poly fat 0.7g; protein 0.5g; carbohydrates 5.2g; fiber 1.3g; cholesterol 0mg; iron 0.4mg; sodium 331mg; calcium 24mg.
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