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1
Cut the fennel bulb in half through the core.
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2
Lay the halves flat side down and slice them thinly lengthwise.
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3
Put the fennel slices in a medium bowl.
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4
Coarsely crush the chiles with the flat side of a large knife and add them to the bowl with the fennel.
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5
Drizzle with 1/2 cup of the oil and add the olives.
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6
Peel and segment one of the clementines.
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7
Slice the peel into thin strips.
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8
Add the peel and segments to the fennel and olives.
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9
Add the bay leaves, half of the fennel fronds (reserve the rest for garnish) and fennel seeds and toss to combine.
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10
Cover the bowl tightly with plastic wrap and refrigerate for at least several hours to marinate.
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11
The olives can be prepared to this point up to a week in advance.
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12
When you are ready to serve the olives, preheat the oven to 425F.
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13
Heat the remaining 1/2 cup of oil in two small or one large, shallow flameproof earthenware or cast-iron dish or skillet over high heat until the oil slides easily in the pan, about 2 minutes.
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14
Add the rosemary and toss to coat the sprigs with the oil.
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15
Reduce the heat, add the almonds, season with salt and toss to coat them in the oil.
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16
Turn off the heat and add the olive mixture to the pan(s) with the almonds.
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17
Place the dishes on a baking sheet and roast the olives for about 10 minutes, until the rosemary is lightly browned.
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18
Set aside to cool for 5 to 10 minutes to allow the flavors to seal the deal and to let the olives become cool enough to eat.
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19
Remove and discard the bay leaves.
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20
Cut the remaining clementine into 1/8-inch-thick rounds and place them on top of the olives.
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21
Serve warm with crusty bread for dipping into the oil.
