Olives with orange, fennel and chili

8 Servings

Ingredients

Quantity Ingredient
1 teaspoon Fennel seed
¼ cup Olive oil
2 tablespoons Long; thin shreds of orange peel
1 teaspoon Hot chili flakes; (adjust to you own taste here)
2 cans Ripe green olives; drained, (each about 7-1/2 ox or 3-1/4 cups)

Directions

I ran across the following while reading my newest copy of Sunset (Oct.

98):

This was shown as part of a meal with Crostini of Chantrelles (mushrooms), pork roast, salad. . .it looks yummy. . .

Prep & cook time: about 10 minutes Makes: about 3-¼ cups; 8 servings In a 10- to 12-inch frying pan over medium heat, stir fennel until seeds are slightly darker, 1- to 2-minutes. Add oil, peel, chilies and olives.

Stir until olives are hot, about 2 minutes. Serve olives hot, warm, or at room temperature. If making ahead, store airtight up to 2 weeks.

Posted to CHILE-HEADS DIGEST by "Bloechl, Sharen Rund" <sharen.rund.bloechl@...> on Sep 18, 1998, converted by MM_Buster v2.0l.

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