Roasted olives with fennel

Once you taste roasted olives, you'll wonder why you haven't roasted them before.

Ingredients:

20 tablespoons of black olives and green olives
4 tablespoons of dried (or fresh) fennel flowers or dill flowers
4 tablespoons of  peperoncino  (Italian peppers)
8 teaspoons of  fresh oregano
olive oil

Preparation:

Make 2-3 small cuts, with a knife in the pulp of olives and then soak one hour and 30 minutes in cold water. You should change the water every 30 minutes. Drain the water and let the olives dry (or drying them with a towel).

Lay the olives in a pan and place it in oven at a temperature of 100 °C until olives become wrinkled. Before 5 minutes to be ready, add the fennel flowers and mix well.

Remove from oven and let cool. When cool, put into a jar with peperoncino and oregano and then cover completely with olive oil. The olive oil should cover the bottom of the jar. Cover and store the jar for at least 24 hours before serving.