Olives Baked in Red Wine

Black olives absorb the flavor of red wine and fennel in this warm appetizer.

1 cup Kalamata olives or other brine-cured black olives
½ cup dry red wine
¼ tsp. fennel seeds, coarsely crushed
1 clove garlic, thinly sliced
2 tsp. olive oil

Preheat oven to 325°F.

Combine olives, wine, fennel seeds, sliced garlic and olive oil in small baking dish.

Bake uncovered until olives are heated through, about 20 minutes.

Cool slightly. Serve olives warm.