Warm Olives with Fennel and Orange

Ingredients

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

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat oil in a large nonstick skillet over medium heat.
2. Add rind, rosemary, fennel seeds, and fennel wedges; cook 5 minutes, stirring frequently.
3. Add olives; cook 1 minute.
4. Remove from heat; stir in vinegar.
5. Place fennel mixture in an 8-inch square baking dish. Cover and let stand at least 2 hours.
6. Preheat oven to 25
7. Uncover olive mixture.
8. Bake at 250 for 10 minutes or until heated, stirring once.