Makes about 3 1/4 cups; 8 servings

How to Make It

Step 1

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.

Step 2

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

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