Preheat the oven to 200°C conventional oven/ 180°C fan-forced (400° Fahrenheit/Gas 6).
Cut off and reserve a few of the freshest looking fennel fronds for garnish. Trim the fennel bulbs by removing any green stalks. If the base of the fennel bulb is a little brown, cut a thin slice off. Use a vegetable peeler to remove any brown parts from the sides of the fennel. Cut the fennel bulb in half, then into thick wedges, keeping them joined at the root.
Heat the olive oil in a large oven-proof frying pan over medium heat, turning occasionally until lightly browned all over (approximately 10 minutes).
Add the chopped garlic and thyme and cook for 2 minutes, stirring from time to time. Season with salt and pepper to taste, then add the white wine and cook until reduced by half (a few minutes. Pour over the stock and transfer the frying pan to the oven. Bake for 20 minutes, then carefully remove the frying pan from the oven. Scatter the olives over the fennel bulbs and bake for a further 10 minutes or until or until the fennel is tender.
Transfer the fennel and olives to a serving dish and drizzle braising liquid over top. Serve sprinkled with the reserved fennel fronds on top – buon appetito.
2 large fennel bulbs|4 tablespoons extra virgin olive oil|2 cloves garlic, thinly sliced|4 sprigs thyme|200ml white wine|200ml vegetable stock|120g black olives, pitted and halved