Created by: Carol Fenster of CarolFensterCooks.com
Reprinted with permission from 1,000 Gluten-Free Recipes by Carol Fenster (Houghton Mifflin Harcourt, 2008).
Serve this easy-peasy, flavorful olive dish as your holiday (or any day) appetizer. Heat your olives in the oven or on the barbecue grill! You can use pitted olives, or the whole olive if you prefer. This is a simple and delicious appetizer your guests will absolutely love, especially when served with soft Italian bread!
2 cups good quality olives of your choice, drained
1 sprig fresh rosemary
1 sprig fresh thyme
1 (3-inch) strip lemon zest (no white)
1 garlic clove, halved
1/4 teaspoon fennel seeds
1/4 teaspoon crushed red pepper
2 tablespoons extra-virgin olive oil
1. Preheat the oven to 350°F. Combine all the ingredients on a heavy-duty sheet of foil (or use two sheets of foil). Fold up edges of the foil to create a pocket and place on a small baking sheet.
2. Warm the olives 15 to 20 minutes, or until the olives become fragrant. Serve warm. Makes 4 servings.
Carol Fenster of CarolFensterCooks.com is the author of 10 gluten-free cookbooks for those with celiac disease or non-celiac gluten sensitivity, including 100 Best Gluten-Free Recipes. She offers a weekly gluten-free online cookbook at www.GfreeCuisine.com. Her articles, recipes, quotes, photos, and reviews of her books appear in many publications.