Ingredients
-
2 cups assorted green olives in brine or 2 cups black olives
-
2 tablespoons olive oil
-
4 -5 cloves garlic, peeled and chopped
-
2 cups chopped fresh tomatoes or 2 cups canned tomatoes, drained
-
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
-
1/4 cup red wine
-
1/4 cup chopped fresh parsley
-
4 -6 minced sun-dried tomatoes (not oil-packed)
-
2 teaspoons crushed fennel seeds
Instructions
- Rinse the olives and set them aside.
- In a nonreactive skillet or saucepan, warm the oil and garlic on medium heat.
- When the garlic begins to sizzle, add the olives, fennel seeds, tomatoes, sun-dried tomatoes, oregano, and the red wine, if using.
- Cover and simmer on low heat for 10 minutes.
- Remove from the heat, add the parsley, and serve warm.
- Enjoy!