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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|Serving Size: 1 Serving (149g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 244 (95%)|
|Amt Per Serving||% DV|
|Total Fat 27.1g||36 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 24mg||1 %|
|Potassium 193.9mg||5 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 2.5g|
|Protein 0.7g||1 %|
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Calories per serving: 256
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