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Ingredientes
- 1/3 lb Kalamata olives
- 1/4 tsp Fennel seed, lightly crushed
- 1 x Strip orange peel
- 1 x Garlic clove, peeled and smashed
- 1/2 c. Red wine, or possibly sufficient to barely cover olives
Direcciones
- San Francisco event planner Allison Rodman got the recipe for these hot seasoned olives from a former Bay Area caterer.
- INSTRUCTIONS: Preheat oven to 350 degrees.
- Combine all ingredients in an ovenproof ramekin. Bake till the olives are warm, about 15 min. Cold 5 min before serving.
- Serves 8.
- (c)1998 San Francisco Chronicle Page 1/ZZ1
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 271g | |
| Calories 263 | |
| Calories from Fat 130 | 49% |
| Total Fat 14.44g | 18% |
| Saturated Fat 1.91g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1336mg | 56% |
| Potassium 173mg | 5% |
| Total Carbs 13.12g | 3% |
| Dietary Fiber 4.6g | 15% |
| Sugars 0.76g | 1% |
| Protein 1.58g | 3% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
