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    WARM OLIVE TOPPING
    from "Real SimpleŽ magazine"

    Any type of olive will work in this recipe, but a mixture of various varieties works nicely.

    Hands-on time: 10 minutes
    Total time: 10 minutes

    Makes 24 servings
    INGREDIENTS (CLICK TO BUY)

    1/2 cup extra-virgin olive oil
    1 tablespoon fennel seeds
    5 cloves garlic, thinly sliced
    9 cups olives, pitted 2 baguettes, thickly sliced

    Print recipe
    PREPARATION

    In a large pan, over medium-low heat, warm the oil, fennel seeds, and garlic for 4 minutes. Add the olives and toss. Heat for 5 minutes more. Remove from heat. (You can refrigerate or keep at room temperature for up to 12 hours.) Toss again. Serve warm or at room temperature with the baguettes.
    NUTRITION PER SERVING
    CALORIES 891(46% from fat); FAT 46g (sat 2g); SUGAR 0g; PROTEIN 15g; CHOLESTEROL 0mg; SODIUM 2,130mg; FIBER 3g; CARBOHYDRATE 105g


    Product nutrition and information
     Quantity Ingredients Est.Price
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
     34oz
     
      FreshDirect Fennel Seeds - $3.59/ea
     3.25oz
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
    Pitted Greek Olive Mix - $6.49/lb
     
     
      FreshDirect Oven-Ready French Baguette - $2.49/ea
     approx. 15"  
     
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