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Roasted Olives with Fennel and Lemon




Source of Recipe


chef2chef






List of Ingredients



• 8 oz. imported black olives such as Alfonso, Gaeta or Kalamata
  
• 4 garlic cloves, peeled
  
• 1/2 lemon, scrubbed and thinly sliced
  
• 1 tsp. fennel seeds
  
• 1/4 c. olive oil
  
• A pinch of crushed red pepper
  






Instructions



1. Preheat the oven to 350F. In an 8" baking pan, spread the olives, lemon, and garlic. Drizzle with the oil and sprinkle with the fennel seeds and red pepper.
   
2. Bake for 45 minutes, stirring the olives at least 3 times. Serve warm, or refrigerate. This will keep in the refrigerator for a week.