Roasted Olives With Fennel And Lemon |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 10 |
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ROASTED OLIVES WITH FENNEL AND LEMON This recipe came from an estate sale. I obtained it when I purchased the family collection from the Jaffe Estate in Ida Oklahoma in 1994. Ingredients:
8 ounces imported black olives |
4 garlic cloves peeled |
1/2 lemon scrubbed and thinly sliced |
1/4 cup extra virgin olive oil |
1 teaspoon fennel seed |
1 pinch crushed red pepper |
Directions:
1. Preheat oven to 350.
2. Spread olives, garlic and lemon slices in a square baking pan.
3. Drizzle with the olive oil and sprinkle with fennel seeds and red pepper.
4. Bake 45 minutes stirring 2 or 3 times then transfer to serving boil and serve warm.
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