Roasted Olives With Fennel And Lemon
From mystic_river1 16 years ago
- 45 minutes to make
- Serves 4
A zesty different Italian dish. Roasting black olives emphasizes their flavor and taste. Try using plump, meaty, not-too salty Alfonson or Gaetas.Use leftover oil for dip or drizzle over mixed salad greens.From cook book A Fresh Taste of Italy by Michele Scicolone
Ingredients
- 8 ounces imported black olives shopping list
- 4 garlic cloves shopping list
- 1/2 lemon, scrubbed and thinly sliced shopping list
- 1/4 c. really good olive oil shopping list
- 1 tsp fennel seed shopping list
- pinch crushed red pepper shopping list
How to make it
- Preheat oven to 350 deg. F
- Spread olives, garlic and lemon slices in an 8 inch baking pan.
- Drizzle with olive oil and sprinkle with fennel seeds and red pepper.
- Bake for 45 minutes stirring olives 2 or 3 times.
- Transfer olives to a serving bowl and serve warm.
- -----------------Can be refrigerated for up to a week.
People Who Like This Dish 6
- mmmmgood TX
- mumtazcatering Gauteng, ZA
- pattycake Toronto, Canada
- sparow64 Sweetwater, TN
- texaschef DALLAS, TX
- gingerlea Tampa, FL
- cheryilyn Salem, OR
- mystic_river1 Bradenton, Florida
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 6 people-
WOW....really sounds different. Saving.
gingerlea
in Tampa loved it
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "