Olives with Fennel, Lemon and Rosemary
With a vegetable peeler, remove 8 strips of lemon peel, 2-inches long. With a paring knife, remove any white pith from the back of the peel. Bring a large pot of salted water to a boil. Add the fresh fennel and cook 3 minutes. Remove and drain.
Warm the olive oil in a large saucepan. Add the lemon peel, fresh fennel, fennel seed, garlic, red pepper flakes and rosemary until they begin to sizzle, 1 minute. Add the olives and warm 5 minutes. Remove from the heat and let sit 6 hours. Discard the lemon peel.
Ten minutes before serving, warm the olives again. To serve, place the olives and fennel on a small platter. Drizzle with a few tablespoons of oil. Serve immediately.
1 medium bulb fennel, cut into eighths
3/4 cup extra virgin olive oil
½ teaspoon fennel seed, coarsely cracked
4 cloves garlic, peeled, thinly sliced
1/8 teaspoon crushed red pepper flakes
2 sprigs rosemary
8 ounces Nicoise olives
8 ounces green Picholine olives
8 ounces Lucques olives