Warm Olives with Fennel and Orange

Ingredients

• 1 tablespoon balsamic vinegar
• ½ teaspoon fennel seeds
• 1 tablespoon extravirgin olive oil
• 1 ½ teaspoons grated orange rind
• 1 small fennel bulb, cut into 1/4-inch-thick wedges
• 1 ½ teaspoons grated orange rind
• 12 pimiento-stuffed olives
• + 9 more ingredients
• • ½ teaspoon fennel seeds
  • 12 kalamata olives, pitted
  • 1 tablespoon extravirgin olive oil
  • 12 kalamata olives, pitted
  • 1 small fennel bulb, cut into 1/4-inch-thick wedges
  • 12 pimiento-stuffed olives
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh rosemary

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. Place fennel mixture in an 8-inch square baking dish. Cover and let stand at least 2 hours...

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