Recipe courtesy of Curtis Aikens
Baked Olives and Fennel
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 194
- Total Fat
- 17
- Saturated Fat
- 2
- Carbohydrates
- 5
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 264
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
Ingredients
1/2 bulb fennel, thinly sliced
4 tablespoons olive oil
1 cup Kalamata olives, pitted
1/2 cup red wine
1 clove garlic, thinly sliced
Salt and pepper to taste
Directions
- Preheat oven to 325 degrees F.
- In a saute pan heat 2 tablespoons oil. Add fennel and saute for about 8 to 10 minutes, or until fennel is tender.
- In a small baking dish combine olives, red wine, garlic and Sauteed fennel. Toss to combine and season with salt and pepper. Sprinkle with remaining olive oil.
- Bake, uncovered, until olives and fennel are heated through, about 15 minutes. Serve warm with chunks of peasant bread