Photo: Michele Michael
Yield
Makes 24 servings

How to Make It

In a large pan, over medium-low heat, warm the olive oil, fennel seeds, and garlic cloves 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 baguettes.

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