• 2 medium fennel bulbs, trimmed (keeping ends intact)
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 medium shallot, thinly sliced
• ½ cup kalamata or other mild black olives
• 1 fresh chili pepper, such as jalapeño or fresno, thinly sliced lengthwise
• Salt   

Cut fennel in half lengthwise, then slice crosswise into ⅓-inch pieces. Heat oil in a large skillet over medium heat. Add shallot and cook, stirring, until softened, about 2 minutes. Add olives and cook, stirring occasionally, for 1 minute more. Add fennel, chili pepper and generous pinch salt; cook, stirring, for 1 minute. Cover and cook, stirring occasionally, until fennel is tender, about 20 minutes.

Arrange fennel in a grid pattern on serving plates; top with olives and any pan juices. Serve warm.