Source: Randi
8 Ounces Imported Black Olives
4 Cloves Garlic -- peeled
1/2 Lemon, Scrubbed -- thinly sliced
1 Teaspoon Fennel Seed -- cracked
1/4 Cup Olive Oil
Pinch Crushed Red Pepper
Preheat oven to 350°F. In an 8-inch baking pan, spread the olives, lemon and garlic. Drizzle with the olive oil and sprinkle with fennel seed and red pepper. Bake for 45 minutes, stirring the olives at least 3 times. It will keep in the fridge for a week.
8 Ounces Imported Black Olives
4 Cloves Garlic -- peeled
1/2 Lemon, Scrubbed -- thinly sliced
1 Teaspoon Fennel Seed -- cracked
1/4 Cup Olive Oil
Pinch Crushed Red Pepper
Preheat oven to 350°F. In an 8-inch baking pan, spread the olives, lemon and garlic. Drizzle with the olive oil and sprinkle with fennel seed and red pepper. Bake for 45 minutes, stirring the olives at least 3 times. It will keep in the fridge for a week.
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