| WARM OLIVES AND FENNEL |
Recipe by farm member and blogger Francine Wolfe Schwartz
2 cups of assorted olives
1 Anaheim chile, chopped or (1/4 teaspoon dried red peppers)
1/2 cup olive oil
1 fennel bulb, shaved
1 teaspoon finely grated orange zest
Heat olives and Anaheim chile in oil over medium heat for 5 minutes.
Transfer to a bowl and toss with fennel and orange zest. Serve with
crusty, thinly sliced Italian bread or a French baguette.
2 cups of assorted olives
1 Anaheim chile, chopped or (1/4 teaspoon dried red peppers)
1/2 cup olive oil
1 fennel bulb, shaved
1 teaspoon finely grated orange zest
Heat olives and Anaheim chile in oil over medium heat for 5 minutes.
Transfer to a bowl and toss with fennel and orange zest. Serve with
crusty, thinly sliced Italian bread or a French baguette.
