Warm Olives with Fennel and Preserved Lemon
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.joanneweir.com.
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
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