Anna Williams
Hands-On Time
10 Mins
Total Time
10 Mins
Serves 24

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.

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