I have a question about the recipe "Florentine Fennel Gratin" from AntoniaJames. The ingredients list calls for 2T olive oil. Is the olive oil added to the butter when creating the bechamel? Or is there a step I'm missing? Is the fennel sauteed in olive oil before baking or baked from a raw state? I'm really looking forward to making this dish with dinner. It looks fab! Thanks all, especially AntoniaJames!