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Title: Baked Black Olives with Herbes de Provence and Anise

1 lb. large black olives, drained (cheap canned olives are fine)
1/2 C vegetable stock
1/4 C olive oil
2 T anise-flavored liqueur
1 - shallot, finely chopped
1 T herbes de Provence (can substitute rosemary)
1 t grated dried lemon peel
1/ t fennel seeds
0 - ground black pepper

Preheat the oven to 350° F. Arrange the olives in a pie plate. Combine the broth, oil, liqueur, shallot, herbes de Provence, lemon peel, fennel seeds, and pepper in a small bowl; mix well. Pour over the olives, stirring to combine. Bake uncovered for 30 minutes, stirring 3 or 4 times. Remove from the oven and let cool to room temperature before serving.

From Mediterranean Vegan Kitchen
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