Recipe courtesy of Curtis Aikens

Baked Olives and Fennel

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  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 4 servings
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1/2 bulb fennel, thinly sliced

4 tablespoons olive oil

1 cup Kalamata olives, pitted

1/2 cup red wine

1 clove garlic, thinly sliced

Salt and pepper to taste


  1. Preheat oven to 325 degrees F.
  2. In a saute pan heat 2 tablespoons oil. Add fennel and saute for about 8 to 10 minutes, or until fennel is tender.
  3. In a small baking dish combine olives, red wine, garlic and Sauteed fennel. Toss to combine and season with salt and pepper. Sprinkle with remaining olive oil.
  4. Bake, uncovered, until olives and fennel are heated through, about 15 minutes. Serve warm with chunks of peasant bread