Lemon Fennel Olives Recipes

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SPICED OLIVES WITH LEMON AND FENNEL



Spiced Olives with Lemon and Fennel image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 10 servings

Number Of Ingredients 10

1 cup Kalamata olives
1 cup oil-cured black olives
1 cup Sicilian (green) olives
1 cup fennel, trimmed and thinly sliced
1 garlic clove, thinly sliced
1 tablespoon grated lemon zest
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried, crumbled
1 tablespoon chopped fresh thyme, or 1 teaspoon dried, crumbled
1 tablespoon fresh lemon juice
1 teaspoon olive oil

Steps:

  • In a large bowl, mix all the ingredients. Serve at room temperature.

FENNEL, ENDIVE AND FRISEE WITH CASTELVETRANO OLIVES, SHALLOTS AND LEMON



Fennel, Endive and Frisee with Castelvetrano Olives, Shallots and Lemon image

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 12

1/2 c. castelvetrano olives
2 heads frisee, base and core removed
2 heads endive, halved, core removed and sliced into thin strips lengthwise
2 heads endive, halved, core removed and sliced into thin strips lengthwise
1 small to medium fennel bulb, sliced thinly
1 small shallot, sliced thinly
Lemon Vinaigrette, recipe follows
Salt and black pepper
Baguette, from your favorite bakery, for serving
2 T. lemon juice
2 T. lemon zest
3 T. olive oil

Steps:

  • Gently crush olives between your palm and the countertop. Remove pits and tear olives into 2 to 3 pieces. Put frisee, endive, fennel, shallot and olives into a bowl and mix gently with Lemon Vinaigrette. Taste for seasoning, adding salt and pepper to taste.
  • Combine all ingredients in a dressing bottle or small bowl. Mix well before using.

FENNEL BRAISED WITH OLIVE OIL AND LEMON



Fennel Braised with Olive Oil and Lemon image

A lot of our tasters said this dish reminded them of why they like rustic Italian food: We pretty much left the fennel alone here, just browning it in olive oil (don't be afraid of the high heat at this stage) and then covering it and letting it bubble in water and its own juices. It cooks down sweet and tender, and then gets one final boost of bright flavors from lemon and olive. We think it's great served at room temperature, about 30 minutes after cooking. This side dish is delicious warm or at room temperature, not hot.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

3 bulbs fennel, at least 1 with fronds (about 3 pounds)
1/4 cup olive oil, plus more for serving
Kosher salt and freshly ground black pepper
1 lemon, finely zested and juiced
1 lemon, finely zested and juiced
1/2 cup pitted black olives, such as kalamata, halved

Steps:

  • Trim the tops and bottoms from the fennel bulbs, reserving a handful of the fronds. Quarter the bulbs. Set each quarter on its side and slice off most of the core. Cut the quarters into wedges about 1-inch thick (don't worry if some pieces fall off the wedge-use those too).
  • In a large skillet with a tight-fitting lid, heat the olive oil over medium-high heat until almost smoking. Add the fennel and cook, without stirring, until golden brown on the bottom, about 5 minutes. Stir and let some more pieces brown for a minute or two.
  • Stir in 1/2 cup water, scraping the bottom of the pan. Season with salt and pepper. Lower the heat to medium and cover the pan. Simmer, shaking the pan and adding more liquid occasionally if the pan is dry, until the fennel is very tender, 12 to 15 minutes.
  • Meanwhile, chop the reserved fennel fronds and mix them with the lemon zest.
  • When the fennel is tender, stir in the lemon juice and cook for 1 minute. Stir in the olives, remove from the heat and let stand for about 1 minute to warm the olives. Transfer the fennel to a platter. Sprinkle the fennel frond mixture over the top, drizzle with additional olive oil and serve.

MACKEREL WITH ROASTED FENNEL, MEYER LEMON, AND OLIVES



Mackerel with Roasted Fennel, Meyer Lemon, and Olives image

A whole fish is cooked and topped with this savory Mediterranean Meyer lemon-olive sauce over roasted fennel.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 6

1 head fennel
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 Meyer lemon
1/4 cup coarsely chopped pitted Kalamata olives
1 whole mackerel (2 to 3 lbs., head off)

Steps:

  • Preheat oven to 400 degrees. Slice fennel into 1/2-inch wedges (reserve fronds), arrange on a rimmed baking sheet, and drizzle with 1 tablespoon olive oil. Season with salt and pepper and roast, flipping fennel halfway through, until caramelized and golden, about 25 minutes. Let cool. Cut into 1/2-inch pieces. Transfer to a medium bowl.
  • Peel zest from lemon, avoiding white pith. Thinly slice zest on the bias. In a medium bowl combine zest with fennel, olives, 2 tablespoons fresh lemon juice, and 1 tablespoon olive oil. Set aside.
  • Butterfly mackerel by cutting lengthwise along belly of fish toward tail, then slicing along backbone (but not all the way through the fish). Gently open fish and arrange skin-side down on a parchment-lined baking sheet; flatten slightly. Drizzle with olive oil and season with salt and pepper. Bake until cooked through and flaky, 10 to 12 minutes. Transfer to a serving platter and top with fennel mixture. Garnish with chopped fennel fronds.

Nutrition Facts : Calories 812 g, Cholesterol 202 g, Fat 50 g, Fiber 2 g, Protein 65 g

BRAISED CHICKEN WITH LEMON AND OLIVES



Braised Chicken With Lemon and Olives image

A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.

Provided by David Tanis

Categories     dinner, lunch, roasts, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 11

8 chicken thighs, skin-on and bone-in, about 3 1/2 pounds
Salt and pepper
1/2 teaspoon red pepper flakes
6 garlic cloves, minced
1/2 teaspoon crushed fennel seeds
1 tablespoon roughly chopped rosemary
1 tablespoon olive oil
2 Meyer lemons, cut in wedges
1 cup flavorful olives with pits, a mixture of black and green, about 1 pound
1 cup chicken broth
3 tablespoons chopped parsley

Steps:

  • Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
  • Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
  • Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 510, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams

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