Serves 4-6
Cook Time 30 Minutes
8 Ounces imported black olives
4 cloves garlic, peeled and halved
1/2 lemon, thinly sliced
1/4 cup Il Casolare Extra Virgin Olive Oil
1 Teaspoon Fennel Seeds
1 Teaspoon Cracked Black Pepper
Pinch Aleppo Chile Pepper Flakes (Optional)
Preheat the oven to 350 degrees F. Mix together the olives with the other ingredients, and spread them out on a baking tray. Bake for 30 minutes, stirring a couple of times during the cooking process. Transfer to a serving dish, and serve warm or at room temperature.
Note: These olives will keep well, refrigerated for up to one week.
Recipe adapted from and photo courtesy of www.italianfoodforever.com
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