Baked Olives with Preserved Lemon & Fennel
While meant as an appetizer, it would be hard to argue against a dinner of warm piquant olives, hot crusty bread, and a rich wine.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Crock
- Oven
- Spoon
Ingredients
- 1 cup Picholine olives
- 1/3 cup exceptional extra virgin olive oil
- 1 large garlic clove, minced
- 3/4 teaspoon fennel seeds
- 1 small preserved lemon
- 1/2 teaspoon crushed red pepper
- 1/4 cup chopped parsley
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