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Allison's Baked Kalamata Olives

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  • 1/3 lb Kalamata olives
  • 1/4 ts Fennel seed; lightly crushed
  • 1 Strip orange peel
  • 1 Garlic clove; peeled and smashed
  • 1/2 c Red wine; or enough to barely cover olives


San Francisco event planner Allison Rodman got the recipe for these warm seasoned olives from a former Bay Area caterer.
INSTRUCTIONS: Preheat oven to 350 degrees.
Combine all ingredients in an ovenproof ramekin. Bake until the olives are hot, about 15 minutes. Cool 5 minutes before serving.
Serves 8.
©1998 San Francisco Chronicle Page 1/ZZ1 Posted to CHILE-HEADS DIGEST by Judy Howle <> on Apr 19, 1998