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Olives make great appetizer, side dish or salad addition



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Spanish Tapas-style Olives in Red Wine
April 27, 2005 - I love olives, especially the taste of Kalamatas.

When I made Seven Holy Flounders for my wife on Valentine's Day 2005, I wanted something on my plate to overpower the fish taste I dislike so.

After traveling to Spain in 2004 I became familiar with a concoction they served at almost every meal. I tried to duplicate it from memory here. If you don't like Kalamatas, any olive will do.

I don't know if this dish could be considered healthy, but it passes the taste test.

Olives in Red Wine

1 cup Kalamata olives

1/2 cup dry red wine

1/4 teaspoon fennel seed

1 garlic clove, thinly sliced

2 teaspoons olive oil

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

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