Warm Olives with Fennel and Orange

ingredients

• 1 tablespoon Mezzetta® 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
  *Calculated ingredients may not always be as accurate as the original recipe.

preparation

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.