Roasted Olives with Fennel & Lemon

By susanwadle

Ingredients

• 8 ounces imported black olives such as Kalamata olives*
• 4 garlic cloves, peeled and sliced
• 1/2 lemon, scrubbed and thinly sliced
• 1/4 cup extra-virgin olive oil
• 1 teaspoon fennel seeds
• Pinch of crushed red pepper
• * Green olives may also be used

Details

Adapted from whatscookingamerica.net

Preparation

Step 1

Preheat oven to 350 degrees F.

In a 8-inch baking pan, spread the olives, garlic slices, and lemon slices. Drizzle with the olive oil and sprinkle with the fennel seeds and red pepper.

Bake for 45 minutes, stirring the olives at least 3 times. Remove from oven and store in the refrigerator.