Olives Baked in Red Wine

• 1 cup unpitted Kalamata olives or other brine-cured black olives
• 1/2 cup dry red wine
• 1/4 teaspoon fennel seeds, coarsely crushed
• 1 garlic clove, thinly sliced
• 2 teaspoons olive oil

1. Preheat oven to 325F.
2. Combine olives, wine, fennel seeds, sliced garlic and olive oil in small baking dish.
3. Bake uncovered until olives are heated through, about 20 minutes.
4. Cool slightly.
5. Serve olives warm.

olives, red wine, fennel seeds, garlic, olive oil

Taken from www.epicurious.com/recipes/food/views/olives-baked-in-red-wine-100528 (may not work)