Ingredients
- 1/3 lb Kalamata olives
- 1/4 tsp Fennel seed, lightly crushed
- 1 x Strip orange peel
- 1 x Garlic clove, peeled and smashed
- 1/2 c. Red wine, or possibly sufficient to barely cover olives
Description
San Francisco Event Planner Allison Rodman Got The Recipe For These Hot Seasoned Olives From A Former Bay Area Caterer. INSTRUCTIONS: Preheat Oven To 350 Degrees. Combine All…
Cook Eat Share
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter