Anna Williams
How to Make It
Step 1
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.
Step 2
Serve warm or at room temperature with the sliced baguettes.