Braised Olives in Tomato Sauce

• 2 cups assorted green olives in brine or 2 cups black olives
• 2 tablespoons olive oil
• 4 -5 cloves garlic, peeled and chopped
• 2 teaspoons crushed fennel seeds
• 2 cups chopped fresh tomatoes or 2 cups canned tomatoes, drained
• 4 -6 minced sun-dried tomatoes (not oil-packed)
• 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
• 14 cup red wine (optional)
• 14 cup chopped fresh parsley

1. Rinse the olives and set them aside.
2. In a nonreactive skillet or saucepan, warm the oil and garlic on medium heat.
3. When the garlic begins to sizzle, add the olives, fennel seeds, tomatoes, sun-dried tomatoes, oregano, and the red wine, if using.
4. Cover and simmer on low heat for 10 minutes.
5. Remove from the heat, add the parsley, and serve warm.
6. Enjoy!

brine, olive oil, garlic, fennel seeds, tomatoes, tomatoes, fresh oregano, red wine, parsley

Taken from www.food.com/recipe/braised-olives-in-tomato-sauce-98117 (may not work)