Recipe for Roasted Olives with Fennel and Lemon

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Yield:

Ingredients:

Amount	Ingredient
8 oz	imported black olives such as Alfonso, Gaeta or Kalamata
4 x	garlic cloves, peeled
1/2 x	lemon, scrubbed and thinly sliced
1 tsp	fennel seeds
14 cup	olive oil

Instructions:

Instructions: Preheat the oven to 350F. In an 8" baking pan, spread the olives, lemon, and garlic. Drizzle with the oil and sprinkle with the fennel seeds and red pepper. Bake for 45 min, stirring the olives at least 3 times. This will keep in the refrigerator for a week. (Note: Its okay to omit the red pepper, and add a few orange slices with the lemon... RDJ - Randi

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