Roasted Olives with Fennel & Lemon

  Home Page   |  Recipes  |  Diet Recipes  |  Dinner Party Menus  |  Food History  |  Culinary Dictionary  |  Diet, Health & Beauty

From A Fresh Taste of Italy by Michele Scicoline. This is a definite winner! Once you taste roasted olives, you'll wonder why you haven't roasted them before.

Check out Linda's Appetizer Recipes for more great appetizer ideas.
 

Roasted Olives with Fennel & Lemon

8 ounces imported black olives such as Kalamata olives
4 garlic cloves, peeled and sliced
1/2 lemon, scrubbed and thinly sliced
1 teaspoon fennel seeds
1/4 cup extra-virgin olive oil
Pinch of crushed red pepper

Preheat oven to 350 degrees.

In a 8-inch baking pan, spread the olives, garlic slices, and lemon. Drizzle with the olive oil and sprinkle with the fennel seeds and red pepper.

Bake for 45 minutes, stirring the olives at least 3 times. Remove from oven and store in the refrigerator.