Warm Olive Sauté

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

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.