Warm Fennel-Olive Sauté

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Southern Living


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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

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