Recipe - Allisons Baked Kalamata Olives

1/3 pound Kalamata olives
One fourth teaspoon Fennel seed; lightly crushed
1 Strip orange peel
1 Garlic clove; peeled and
smashed
One half cup Red wine; or enough to
barely cover olives

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 CHILEHEADS DIGEST by Judy Howle howle@ebicom.net on Apr 19,
1998