Cut the fennels into big slices, from top to bottom without cutting off the root.
Remove any tassels and put them aside.
Warm up the oil in a big pan and cook the fennels and the onion on medium heat for about 10 minutes, stirring occasionally until they are lightly darker.
Add garlic and half of rosemary, adjust for salt and pepper and briefly stir to prevent the fennels and garlic from getting burned.
After a few minutes, add wine, cover the pan and simmer for 10-15 minutes or until the fennels are tender but still compact.
Occasionally check the fennels don’t get burned.
The fennels are ready when they are tender.
If all the liquid has evaporated but fennels are not yet properly cooked, add some more wine and water. If the fennels are almost ready but there’s still liquid in the pan, take the lid off the pan to accelerate evaporation. Properly cooked fennels should be slightly moist, not dry.
Add the olives and the remaining rosemary just before removing the pan from the heat. When serving, decorate with the fennel tassels you previously put aside.
Fennels: 2 (big)
Extra virgin olive oil: 4 spoonfuls
Sliced red onions: 1
Garlic cloves: 3
Rosemary: 4 minced sprigs
White wine: 100 ml
Pitted black olives, sliced in half: 50 g
Salt: to taste
Pepper: to taste