Warm Fennel-Olive Sauté

• 1 lemon
• 1 teaspoon minced garlic
• 3/4 teaspoon fennel seeds
• 1/2 teaspoon dried crushed red pepper
• 1/3 cup extra virgin olive oil
• 1 1/2 cups mixed olives
• 8 pickled okra, cut in half lengthwise
• 1 fennel bulb, cored and sliced
• 1/2 cup lightly salted roasted almonds

1. Remove lemon peel in strips using a vegetable peeler, reserving lemon for another use.
2. Saute lemon peel, garlic, fennel seeds, and red pepper in hot oil in a large skillet over medium heat 1 minute. Add olives, and next 3 ingredients, and cook, stirring occasionally, 5 to 7 minutes or until fennel is crisp-tender. Transfer to a shallow serving dish.
3. Party Tip: If your olives have pits, be sure to set out a small bowl for your guests to dispose of them.

lemon, garlic, fennel seeds, red pepper, extra virgin olive oil, mixed olives, okra, fennel bulb, almonds

Taken from www.myrecipes.com/recipe/warm-fennel-olive-saut (may not work)