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.