olives so each year when I cook for him & his wife during the holiday season, I try to find something new to make in this line. The olive recipe you posted some years ago was a HUGE HIT on Dec 16! (I did substitute anchovy paste instead of using real anchovies, but all remaining ingredients used were exactly as listed.) I have other olive recipes from this site printed off and put in their file folder so I can hit it out of the ballpark again next year.http://www.epicurious.com/recipes/food/views/-TONIS-MARINATED-OLIVES-101525
RECIPE: Shaun in TO--Thank U 4 posting REC: Toni's Marinated Olives! I have a catering client who LOVES
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RECIPE:
Another olive recipe to try- REC: Roasted Olives with Fennel and Lemon
This one was posted on Gail's years ago by Randi and I reposted it to FK.
Posted to Thread #890 at 8:42 am on Feb 21, 2006
I've made these numerous times, and they always disappear quickly.
* Exported from MasterCook II *
Roasted Olives With Fennel & Lemon
Recipe By : Randi/EPI Recipe Swap
Serving Size : 1
Categories : Appetizers Tried & True
Amount Measure Ingredient -- Preparation Method
8 Ounces Imported Black Olives
4 Cloves Garlic -- peeled
1/2 Lemon, Scrubbed -- thinly sliced
1 Teaspoon Fennel Seed -- cracked
1/4 Cup Olive Oil
Pinch Crushed Red Pepper
Preheat oven to 350°F. In an 8-inch baking pan, spread the olives, lemon and garlic. Drizzle with the olive oil and sprinkle with fennel seed and red pepper. Bake for 45 minutes, stirring the olives at least 3 times. It will keep in the fridge for a week.
- - - - - - - - - - - - - - - - - -
Serving Ideas : These are terrific nibbles!
NOTES : I've used kalamata olives, but a mix of different black olives would also work well.http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=6523
This one was posted on Gail's years ago by Randi and I reposted it to FK.
Posted to Thread #890 at 8:42 am on Feb 21, 2006
I've made these numerous times, and they always disappear quickly.
* Exported from MasterCook II *
Roasted Olives With Fennel & Lemon
Recipe By : Randi/EPI Recipe Swap
Serving Size : 1
Categories : Appetizers Tried & True
Amount Measure Ingredient -- Preparation Method
8 Ounces Imported Black Olives
4 Cloves Garlic -- peeled
1/2 Lemon, Scrubbed -- thinly sliced
1 Teaspoon Fennel Seed -- cracked
1/4 Cup Olive Oil
Pinch Crushed Red Pepper
Preheat oven to 350°F. In an 8-inch baking pan, spread the olives, lemon and garlic. Drizzle with the olive oil and sprinkle with fennel seed and red pepper. Bake for 45 minutes, stirring the olives at least 3 times. It will keep in the fridge for a week.
- - - - - - - - - - - - - - - - - -
Serving Ideas : These are terrific nibbles!
NOTES : I've used kalamata olives, but a mix of different black olives would also work well.http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=6523
