BAKED OLIVES AND FENNEL

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Baked Olives and Fennel image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 6

1/2 bulb fennel, thinly sliced
4 tablespoons olive oil
1 cup Kalamata olives, pitted
1/2 cup red wine
1 clove garlic, thinly sliced
Salt and pepper to taste

Steps:

  • Preheat oven to 325 degrees F.
  • In a saute pan heat 2 tablespoons oil. Add fennel and saute for about 8 to 10 minutes, or until fennel is tender.
  • In a small baking dish combine olives, red wine, garlic and Sauteed fennel. Toss to combine and season with salt and pepper. Sprinkle with remaining olive oil.
  • Bake, uncovered, until olives and fennel are heated through, about 15 minutes. Serve warm with chunks of peasant bread

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