Kalamata Olives With Fennel And Orange Recipes

FENNEL ORANGE SALAD WITH KALAMATA OLIVES AND MICROGREENS

Fennel Orange Salad with Kalamata Olives and Microgreens image

A refreshing winter salad made with crunchy fennel, juicy oranges, and topped with briny olives and shavings of aged cheese.

Provided by Lindsey Johnson

Categories Salad

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

1 fennel bulb (about 6 oz.), some fronds reserved, very thinly sliced and tossed with a little fresh lemon juice
2 medium oranges, peel removed and cut into thin slices crosswise
1/4 cup pitted kalamata olives, sliced
1 oz. Parmigiano-Reggiano shavings (use a vegetable peeler)
big pinch coarse salt (I used sel gris)
small handful microgreens
really good olive oil, for drizzling
lemon juice, for drizzling

Steps:

Arrange 1/4 of the sliced fennel on each of four plates along with 1/4 of the orange slices and kalamata olives. Sprinkle with a tiny pinch of the coarse sea salt, a few fennel fronds and microgreens. Drizzle with a little of the olive oil and lemon juice. Serve immediately.

WARM OLIVES WITH FENNEL AND ORANGE

Warm Olives with Fennel and Orange image

Categories Salad Olive Vegetarian Orange Winter Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups assorted brine-cured olives
2 cups water
2 teaspoons extra-virgin olive oil
1/2 teaspoon chopped fresh thyme
1 garlic clove, minced
1/4 teaspoon fennel seeds
1/4 teaspoon grated orange peel
1/2 teaspoon white wine vinegar

Steps:

Place olives in medium bowl. Cover with 2 cups water; let stand 10 minutes. Drain.
Combine olives, oil, thyme, garlic, fennel seeds, and orange peel in small skillet. Cook over medium-high heat until garlic is fragrant and oil is hot, about 5 minutes. Remove from heat. Stir in vinegar. Cool slightly; serve warm.

FENNEL, BEET AND ORANGE SALAD WITH OLIVES

Fennel, Beet and Orange Salad with Olives image

Categories Salad Citrus Olive Vegetable Roast Orange Fennel Beet Winter Bon Appétit

Yield Makes 30 servings

Number Of Ingredients 9

Ingredients

12 medium beets, trimmed
2 tablespoons grated orange peel
1 tablespoon Dijon mustard
1 tablespoon fennel seeds, crushed
1/3 cup balsamic vinegar
1 cup olive oil
6 fennel bulbs, trimmed (fronds reserved), halved lengthwise, thinly sliced crosswise
12 large navel oranges
1 1/2 cups halved pitted Kalamata olives

Steps:

Preheat oven to 400°F. Wrap beets in foil. Place on baking sheet. Roast beets until tender, about 1 1/2 hours. Cool. Peel beets; cut into rounds.
Mix orange peel, mustard and fennel seeds in bowl. Whisk in vinegar. Gradually whisk in oil. Season with salt and pepper. (Beets and dressing can be made 1 day ahead. Cover separately; chill. Bring dressing to room temperature before using.)
Place fennel slices in bowl. Toss with enough dressing to coat. Cut peel and white pith from oranges. Cut oranges into rounds. Alternate beets and oranges along edge of platters, overlapping. Spoon fennel slices into center; sprinkle with olives. Drizzle remaining dressing over beets and oranges. Chop fronds; sprinkle over salad.

BRAISED FISH WITH FENNEL, TOMATOES AND OLIVES

Braised Fish with Fennel, Tomatoes and Olives image

Categories Fish Herb Tomato Bake Quick & Easy Fennel Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 cup chopped fennel or celery
1 cup chopped tomatoes
1/2 cup water or bottled clam juice
1 bay leaf
1/2 teaspoon fennel seeds, crushed in mortar with pestle
4 5-to 6- ounce orange roughy, turbot or cod fillets
1 tablespoon fresh lemon juice
1 tablespoon olive oil
3 tablespoons sliced fresh basil
2 tablespoons chopped brine-cured black olives (such as Kalamata)

Steps:

Preheat oven to 450°F. Combine first 5 ingredients in metal baking pan. Season fish with salt and pepper; place atop vegetables. Cover with foil. Bake until fish is just cooked through, about 15 minutes.
Using spatula, transfer fish to plate; cover with foil and keep warm. Place baking pan with vegetables atop stovetop burner; bring to boil. Boil until liquid is reduced by half, about 5 minutes. Mix in lemon juice, oil and 1 tablespoon basil. Season with salt and pepper.
Place one fish fillet on each of 4 plates. Top with vegetable mixture, dividing equally. Sprinkle with remaining 2 tablespoons basil and olives.

ROASTED FENNEL WITH OLIVES AND GARLIC

Roasted Fennel with Olives and Garlic image

Provided by Molly Stevens

Categories Garlic Olive Side Roast Thanksgiving Vegetarian Low Cal High Fiber Fennel Fall Healthy Low Cholesterol Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

Nonstick vegetable oil spray
4 small (3-inch-diameter) fennel bulbs, trimmed, each cut vertically into 8 wedges with core attached to each wedge
1/4 cup extra-virgin olive oil
6 large garlic cloves, coarsely crushed
1 tablespoon chopped fresh thyme
1/8 teaspoon dried crushed red pepper
Coarse kosher salt
1/2 cup halved pitted Kalamata olives

Steps:

Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Combine fennel, olive oil, garlic, thyme, and crushed red pepper in large bowl; toss to coat. Spread fennel out on baking sheet; sprinkle with coarse kosher salt and pepper. Roast fennel 15 minutes. Using tongs, turn wedges over. Continue to roast until tender, turning 1 more time, about 20 minutes. Sprinkle olives over fennel. Roast until fennel begins to brown at edges, about 8 minutes longer. Season fennel with salt and pepper. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Serve warm or at room temperature.

KALAMATA OLIVES WITH FENNEL AND ORANGE

Kalamata Olives with Fennel and Orange image

The sweetness of orange and fresh fennel complements the salty Kalamatas.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 2 cups

Number Of Ingredients 4

Ingredients

1 orange
2 cups Kalamata olives
1/2 fennel bulb, thinly sliced crosswise
1 teaspoon fennel seeds

Steps:

Using a stripper or vegetable peeler, remove orange zest in long strips, avoiding pith. With a sharp stainless-steel knife, remove pith. Cut between membranes into sections and cut sections into thirds.
Toss orange zest and pieces with remaining ingredients, and serve.

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