Warm Fennel-Olive Sauté

A dish of olives is always on my cocktail party menu. When it's cold out, I like to warm them up and add a little spice with dried crushed red pepper and fennel seeds. You'll have a crowd favorite in no time. Save your leftovers; they can be kept up to five days and reheated, if desired.


Yield: Makes 12 servings
Recipe from Southern Living

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  • 1 lemon
  • 1 teaspoon minced garlic
  • 3/4 teaspoon fennel seeds
  • 1/2 teaspoon dried crushed red pepper
  • 1/3 cup extra virgin olive oil
  • 1 1/2 cups mixed olives
  • 8 pickled okra, cut in half lengthwise
  • 1 fennel bulb, cored and sliced
  • 1/2 cup lightly salted roasted almonds


  1. 1. Remove lemon peel in strips using a vegetable peeler, reserving lemon for another use.
  2. 2. Sauté lemon peel, garlic, fennel seeds, and red pepper in hot oil in a large skillet over medium heat 1 minute. Add olives, and next 3 ingredients, and cook, stirring occasionally, 5 to 7 minutes or until fennel is crisp-tender. Transfer to a shallow serving dish.
  3. Party Tip: If your olives have pits, be sure to set out a small bowl for your guests to dispose of them.
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