Warm Olive Salad

Warm Olive Salad with Rustic Bread and Asiago Cheese

1 pound pitted green olives, roughly chopped
⅓ cup vegetable oil
½ cup diced tomatoes (fresh or canned)
4 cloves garlic, minced
½ cup sliced onion, (1 medium onion)
1 tablespoon fennel seed
2 tablespoons tomato paste
½ lemon sliced and seeded
1 teaspoon chili powder


1. Blanch the olives in water. Drain.
2. Heat oil in a pot. Sauté garlic, onions, and fennel seeds until onions are tender, about five minutes. Add tomatoes, tomato paste, lemon, chili powder, and ½ cup water. Simmer until water is absorbed
3. Serve with cheese and bread.

Yield: 4 – 6 servings
Preparation time: 10 – 15 minutes
Cooking time:25 – 30 minutes