Ingredients
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1 cup olive oil
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2 bay leaves
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1 large clove garlic, sliced
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1 tsp fennel seeds
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1/4 tsp crushed red pepper
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2 cups mixed olives
Steps
1
In a small saucepan, combine the oil, bay leaves, garlic, fennel seeds, and crushed red pepper. Heat on medium 5–6 min., until warm. Stir in the olives. Remove from heat and let stand 10 min.
2
Serve warm or cool completely and refrigerate up to 1 day. To serve, heat in a small saucepan on medium-low until warm, stirring occasionally.
