Olives with Orange, Fennel and Chili
Olives with Orange, Fennel and Chili Preparation
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 3-1/4 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"
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