Warm Olive Topping

0612olive-topping
Photo by Anna Williams
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  • Serves 24
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 891 calories
    • Calories 46 calories from fat
    • Fat 46 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 2,131 mg
    • Protein 15 g
    • Carbohydrate 102 g
    • Sugar 0 g
    • Fiber 3 g

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

Ingredients

  1. Check 1/2 cup extra-virgin olive oil
  2. Check 3 teaspoons fennel seeds
  3. Check 5 garlic cloves, thinly sliced
  4. Check 9 cups pitted mixed olives
  5. Check 2 baguettes, thickly sliced

Directions

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

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