Olives Baked In Red Wine

Course : Appetizers
Serves: 6
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1 cup unpitted kalamata olives or other brine -- cured blacl olives
1/2 cup dry red wine
1/4 teaspoon fennel seeds -- coarsely crushed
1 clove garlic -- thinly sliced
2 teaspoons olive oil

Preparation / Directions:

Preheat oven to 325ΓΈ. Combine olives, wine, fennel seeds, sliced garlic and olive oil in small baking dish. Bake uncovered until oloves are heated through, about 20 minutes. Cool slightly. Serve olives warm. Great appetizer.


Nutritional Information:

28 Calories (kcal); 2g Total Fat; (84% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 13mg Sodium

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