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Savory Olive Appetizer

This recipe is provided by my mother, Shirley Chaiken.

1 lb (1/2 kg) assorted olives - green, black, pimentoed, etc. Not canned!
1 1/2 tsp (7.5 mL) fennel seed
4 sprigs of fresh basil or rosemary
4 or more cloves garlic, slivered
3/4 cup (177 mL) good olive oil

1. Preheat oven to 350 degrees Farenheit (175 degrees Celsius).
2. Place olives in a single layer in baking dish.
3. Tuck in slivers of garlic and sprigs of herbs among the olives, and sprinkle fennel seed over all.
4. Pour enough olive oil over the ingredients to cover them.
5. Bake for 1/2 hour, or until it sizzles.
6. Serve hot or at room temperature, with napkins. Guests will rave, guaranteed.

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alison@exerciseforthereader.org (Alison Chaiken)
$Date: 2005/10/23 04:28:12 $ ..