Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Salt 1 medium fennel bulb, cut into eighths3/4 cup (6 fl oz/185ml) extra-virgin olive oil1/2 teaspoon fennel seed, coarsely cracked4 garlic cloves, peeled and thinly sliced1/8 teaspoon crushed red pepper flakes4 ounces (120g) Niçoise olives4 ounces (120g) green Picholine olives4 ounces (60g) Kalamata black olives4 ounces Castelvetrano olives1 whole preserved lemon rind, diced
Bring a large pot of salted water to a boil. Add the fresh fennel and cook for 3 minutes. Remove from the heat and drain.
Warm the olive oil in a large saucepan. Add the fresh fennel, fennel seed, garlic, and red pepper flakes and cook until they begin to sizzle, about 1 minute. Add the olives and preserved lemon rind and warm gently for 5 minutes. Remove from the heat and let sit 6 hours.
Ten minutes before serving, warm the olives again. To serve, place the olives and fennel on a small platter. Drizzle with a few tablespoons of the oil and serve immediately.
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