Warm Olives with Fennel and Orange

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Serves 
Serves 6

Source
Mezzetta

Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 teaspoons grated orange rind
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon fennel seeds
  • 1 small fennel bulb, cut into 1/4-inch-thick wedges
  • 12 Mezzetta Pitted Kalamata olives
  • 12 Mezzetta Pimiento-Stuffed Olives
  • 1 tablespoon balsamic vinegar

Preparation 
    1. Heat oil in a large nonstick skillet over medium heat. Add rind, rosemary, fennel seeds and fennel wedges; cook 5 minutes, stirring frequently. Add olives; cook 1 minute. Remove from heat; stir in vinegar. Serve warm.

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