| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1/3 |
lb |
Kalamata olives |
| 1/4 |
ts |
Fennel seed; lightly crushed |
| 1 |
|
Strip orange peel |
| 1 |
|
Garlic clove; peeled and smashed |
| 1/2 |
c |
Red wine; or enough to barely cover olives |
INSTRUCTIONS
San Francisco event planner Allison Rodman got the recipe for these warm
seasoned olives from a former Bay Area caterer.
INSTRUCTIONS: Preheat oven to 350 degrees.
Combine all ingredients in an ovenproof ramekin. Bake until the olives are
hot, about 15 minutes. Cool 5 minutes before serving.
Serves 8.
©1998 San Francisco Chronicle Page 1/ZZ1
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Apr 19,
1998
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”