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