Prep Time
10 Mins
Cook Time
8 Mins
Makes 12 servings

A dish of olives is always on my cocktail party menu. When it's cold out, I like to warm them up and add a little spice with dried crushed red pepper and fennel seeds. You'll have a crowd favorite in no time. Save your leftovers; they can be kept up to five days and reheated, if desired.


How to Make It

Step 1

Remove lemon peel in strips using a vegetable peeler, reserving lemon for another use.

Step 2

Sauté lemon peel, garlic, fennel seeds, and red pepper in hot oil in a large skillet over medium heat 1 minute. Add olives, and next 3 ingredients, and cook, stirring occasionally, 5 to 7 minutes or until fennel is crisp-tender. Transfer to a shallow serving dish.

Step 3

Party Tip: If your olives have pits, be sure to set out a small bowl for your guests to dispose of them.

Ratings & Reviews

lynnejames's Review

January 29, 2009
I made this with the Italian cheese tray as described in the magazine as an appetizer for our Annual New Year's Eve Progressive dinner with friends. I didn't have the okra so I substituted artichokes. It was a hit.