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Warm Olive Topping

Photo: Michele Michael
Yield Makes 24 servings

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 3 teaspoons fennel seeds
  • 5 garlic cloves, thinly sliced
  • 9 cups pitted mixed olives
  • 2 baguettes, thickly sliced

Nutrition Information

  • calories 891
  • caloriesfromfat 46 %
  • fat 46 g
  • satfat 2 g
  • cholesterol 0 mg
  • sodium 2,131 mg
  • carbohydrate 102 g
  • fiber 3 g
  • sugars 0 g
  • protein 15 g

How to Make It

  1. 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.