Squid or Cuttlefish with Dill and Green Olives

This is a recipe from Crete, made with either fennel or dill. I prefer the taste of dill, which is added at the end of cooking so its aroma is not lost.

Originally the recipe called for fruity—but very salty—Greek cracked olives, which were added to the pan without being pitted, but I use pitted green olives here for convenience.

Serve with rice or steamed potatoes.