Warm Olives with Fennel and Preserved Lemon

Ingredients

• Salt
• 1 medium fennel bulb, cut into eighths
• 3/4 cup (6 fl oz/185ml) extra-virgin olive oil
• 1/2 teaspoon fennel seed, coarsely cracked
• 4 garlic cloves, peeled and thinly sliced
• 1/8 teaspoon crushed red pepper flakes
• 4 ounces (120g) Niçoise olives
• 4 ounces (120g) green Picholine olives
• 4 ounces (60g) Kalamata black olives
• 4 ounces Castelvetrano olives
• 1 whole preserved lemon rind, diced