Can be prepared in 45 minutes or less but requires additional unattended time.

Ingredients

　　1 large fennel bulb (about 1 pound)

　　a 3-ounce package cream cheese, softened

　　1/3 cup drained Kalamata olives, pitted and chopped

　　Trim fennel stalks flush with bulb, reserving fronds, and cut outer 2 layers loose at base, removing them carefully and reserving rest of bulb for another use. Chop reserved fronds. In a small bowl cream together cream cheese, olives, and chopped fronds. Spread inside of larger fennel layer with cream cheese mixture and press back of other layer onto filling firmly. Chill fennel, wrapped tightly in plastic wrap, at least 1 hour or up to overnight. Unwrap fennel and cut crosswise into 1/3-inch-thick slices. Cut slices crosswise into 1 1/2-inch-wide sections.