Warm Olive Sauté

Photo: Jennifer Davick, Beth Dreiling Hontzas; Styling: Lisa Powell Bailey, Lyda Purcell

Recipe from

Recipe Time

Prep: 10 Minutes
Total: 16 Minutes

Ingredients

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 roasted, lightly salted almonds

Preparation

Sauté lemon peel from lemon, minced garlic, fennel seeds, and dried crushed red pepper in p hot extra virgin olive oil in a large skillet over medium heat 1 minute. Add olives, pickled okra, sliced fennel, and almonds. Cook, stirring occasionally, 5 to 7 minutes or until fennel is crisp-tender.

Note:

December 2009