Black olives absorb the flavor of red wine and fennel in this warm appetizer.
Ingredients
1 cup unpitted Kalamata olives or other brine-cured black olives
1/2 cup dry red wine
1/4 teaspoon fennel seeds, coarsely crushed
1 garlic clove, thinly sliced
2 teaspoons olive oil
Preparation
Preheat oven to 325°F. Combine olives, wine, fennel seeds, sliced garlic and olive oil in small baking dish. Bake uncovered until olives are heated through, about 20 minutes. Cool slightly. Serve olives warm.
