8 ounces imported black olives such as Kalamata olives
4 garlic cloves, peeled and sliced
1/2 lemon, scrubbed and thinly sliced
1 teaspoon fennel seeds
1/4 cup extra-virgin olive oil
Pinch of crushed red pepper
Preheat oven to 350 degrees. In a 8-inch baking pan, spread the olives, garlic slices, and lemon. Drizzle with the olive oil and sprinkle with the fennel seeds and red pepper. Bake for 45 minutes, stirring the olives at least 3 times. Remove from oven and store in the refrigerator.