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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 1 |
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A dish of olives is always on my cocktail party menu. When it's cold out, I like to warm them up and add a little spice with dried crushed red pepper and fennel seeds. You'll have a crowd favorite in no time. Save your leftovers; they can be kept up to five days and reheated, if desired. Ingredients:
1 lemon |
1 teaspoon minced garlic |
3/4 teaspoon fennel seeds |
1/2 teaspoon dried crushed red pepper |
1/3 cup extra virgin olive oil |
1 1/2 cups mixed olives |
8 pickled okra, cut in half lengthwise |
1 fennel bulb, cored and sliced |
1/2 cup lightly salted roasted almonds |
Directions:
1. Remove lemon peel in strips using a vegetable peeler, reserving lemon for another use.
2. Sauté lemon peel, garlic, fennel seeds, and red pepper in hot oil in a large skillet over medium heat 1 minute. Add olives, and next 3 ingredients, and cook, stirring occasionally, 5 to 7 minutes or until fennel is crisp-tender. Transfer to a shallow serving dish.
3. Party Tip: If your olives have pits, be sure to set out a small bowl for your guests to dispose of them.
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