Allison's Baked Kalamata Olives
Source: The San Francisco Chronicle
Serves 8

San Francisco event planner Allison Rodman got the recipe for these warm seasoned olives from a former Bay Area caterer.

1/3 pound kalamata olives
1/4 teaspoon fennel seed, lightly crushed
1 strip orange peel
1 garlic clove, peeled and smashed
1/2 cup red wine, or enough to barely cover olives

Preheat oven to 350 degrees.

Combine all ingredients in an ovenproof ramekin. Bake until the olives are hot, about 15 minutes. Cool 5 minutes before serving.