Good as a tapas kind of dish. Serve with several small plates of nibbles.
Ingredients:
- 1 (6 oz.) can Lindsay Naturals Green Ripe Olives, drained
- 1 ½ Tab extra virgin olive oil
- Three 2-inch strips orange peel, removed with a vegetable peeler
- 1 ½ tsp freshly grated orange zest
- 1 tsp coarsely crushed fennel seed
Directions:
- Heat oven to 375°F.
- Toss all of the ingredients together.
- Place in a 2-cup decorative table-ready baking dish.
- Place in the middle of the oven and bake until the olives are hot, 5 minutes.
- Place the baking dish on a larger serving plate or small platter and serve immediately with frilled bamboo toothpicks.
Serves: The can has about 33 olives.
Source: Lindsay Olives, Recipe provided by award-winning cookbook author Joanne Weir.
