Photo by: Photo: Michele Michael
Real Simple DECEMBER 2006
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.
Go to full version of
