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Warm Olives with Orange, Fennel Seed and Paprika
They bought a cup or so of Italian or Spanish olives from the olive bar at Whole Foods. Sprinkled liberally with paprika and fennel seeds, olives and some juice are placed on a wide layer of aluminum foil.
Jennifer shaves off wide slices of zest from a ripe orange and places them around the olives while Felicia snaps in the back.
Fold the foil securely around the olives and bake at a low temperature.
Voila! Warm, paprika'd olives with a slight taste of citrus and fennel.
I was amazed at the delicious simplicity. Already planning my next party, these are definitely on the short list for crowd pleasing and easy to make appetizers.
Baked Olives with Orange, Fennel Seed and Paprika:
Serves 4
1 cup Spanish olives
2 strips orange peel
1 tsp fennel seeds
½ tsp paprika
Pre heat your oven to 325 degrees. Make a double layer of foil and add the olives and orange peel on one half of the foil.. Sprinkle with fennel and paprika. Ingredients can be adjusted according to preference. Fold the foil in half like a book over the ingredients and fold over edges to seal. Bake 8-10 minutes or until warmed through and serve.
