Roasted Olives, Fennel & Lemon
Member recipe by herbelust
This is a definite winner! Once you taste roasted olives, you'll wonder why you haven't roasted them before.
- 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.