0.0 – 0 reviews • Olive Recipes
| Total: |
30 min |
| Prep: |
5 min |
| Cook: |
25 min |
| Yield: |
4 servings |
| Total: |
30 min |
| Prep: |
5 min |
| Cook: |
25 min |
| Yield: |
4 servings |
Ingredients
- Deselect All
- 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
Instructions
- 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
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
194 |
| Total Fat |
17 g |
| Saturated Fat |
2 g |
| Carbohydrates |
5 g |
| Dietary Fiber |
2 g |
| Sugar |
1 g |
| Protein |
1 g |
| Cholesterol |
0 mg |
| Sodium |
264 mg |
| Serving Size |
1 of 4 servings |
| Calories |
194 |
| Total Fat |
17 g |
| Saturated Fat |
2 g |
| Carbohydrates |
5 g |
| Dietary Fiber |
2 g |
| Sugar |
1 g |
| Protein |
1 g |
| Cholesterol |
0 mg |
| Sodium |
264 mg |