Recipe provided by award-winning cookbook author Joanne Weir.
1 (6 oz.) can Lindsay Crafted Green Ripe Olives, drained
1 ½ tablespoons extra virgin olive oil
Three 2-inch strips orange peel, removed with a vegetable peeler
1 ½ teaspoons freshly grated orange zest
1 teaspoon coarsely crushed fennel seed
Heat oven to 375°F.
Toss all of the ingredients together and 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.
Check out otherRecipes
