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Roasted Olives With Fennel And Lemon Recipe


Roasted Olives With Fennel And Lemon Recipe
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.

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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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Comments


The combination of flavors here sounds delicious! A few questions: what size olives do you use? Do you pit them first and serve this like a hot tapenade, or do you leave them whole, to be eaten individually?


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