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Credit: Anna Williams

Recipe Summary

total:
10 mins
hands-on:
10 mins
Yield:
Serves 24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pan, over medium-low heat, warm the oil, fennel seeds, and garlic for 4 minutes. Add the olives and toss. Heat for 5 minutes. Remove from heat. (You can refrigerate or keep at room temperature for up to 12 hours.) Toss again.

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  • Serve warm or at room temperature with the sliced baguettes.

Nutrition Facts

891 calories; calories from fat 46%; fat 46g; saturated fat 2g; sodium 2131mg; carbohydrates 102g; fiber 3g; protein 15g.
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