Olives Baked in Red Wine Recipe

Olives Baked in Red Wine Recipe

  • 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
  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.
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