| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 8 | Servings | ||
INGREDIENTS
| 1 | ts | Fennel seed |
| 1/4 | c | Olive oil |
| 2 | tb | Long; thin shreds of orange peel |
| 1 | ts | Hot chili flakes; (adjust to you own taste here) |
| 2 | cn | Ripe green olives; drained, (each about 7-1/2 ox or 3-1/4 cups) |
INSTRUCTIONS
I ran across the following while reading my newest copy of Sunset (Oct. 98): This was shown as part of a meal with Crostini of Chantrelles (mushrooms), pork roast, salad. . .it looks yummy. . . Prep & cook time: about 10 minutes Makes: about 3-1/4 cups; 8 servings In a 10- to 12-inch frying pan over medium heat, stir fennel until seeds are slightly darker, 1- to 2-minutes. Add oil, peel, chilies and olives. Stir until olives are hot, about 2 minutes. Serve olives hot, warm, or at room temperature. If making ahead, store airtight up to 2 weeks. Posted to CHILE-HEADS DIGEST by "Bloechl, Sharen Rund" <sharen.rund.bloechl@lmco.com> on Sep 18, 1998, converted by MM_Buster v2.0l.
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