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Olives Baked in Red Wine

4.3

(19)

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

  1. 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.

TagsRed WineWineAlcoholBeveragesOliveStarterDairy FreeNut FreeGluten FreeVeganVegetarian5 Ingredients or FewerQuickBroilBon Appétit
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