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Warm Olive Sauté

Photo: Jennifer Davick, Beth Dreiling Hontzas; Styling: Lisa Powell Bailey, Lyda Purcell
Prep time 10 mins
Total time 16 mins
Yield Makes 12 servings


  • 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

How to Make It

  1. 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.