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Recipe Summary

Yield:
Makes about 3 1/4 cups; 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 10- to 12-inch frying pan over medium-high heat, stir fennel until seeds are slightly darker, 1 to 2 minutes. Add oil, peel, chilies, and olives. Stir until olives are hot, about 2 minutes.

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  • Serve olives hot, warm, or at room temperature. If making ahead, store airtight up to 2 weeks.

Nutrition Facts

124 calories; calories from fat 94%; protein 0.8g; fat 13g; saturated fat 1.7g; carbohydrates 1.3g; fiber 1.5g; sodium 1276mg; cholesterol 0mg.
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