Yield
6 servings (serving size: about 1/3 cup)
Becky Luigart-Stayner; Cindy Barr

How to Make It

Step 1

Heat oil in a large nonstick skillet over medium heat. Add rind, rosemary, fennel seeds, and fennel wedges; cook 5 minutes, stirring frequently. Add olives; cook 1 minute. Remove from heat; stir in vinegar. Place fennel mixture in an 8-inch square baking dish. Cover and let stand at least 2 hours.

Step 2

Preheat oven to 250°.

Step 3

Uncover olive mixture. Bake at 250° for 10 minutes or until heated, stirring once.

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