Marinated Olives And Fennel Recipes

WARM MARINATED OLIVES

Steps:

• Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
• Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

CHICKEN THIGHS WITH OLIVES AND FENNEL

Steps:

• Season the chicken with 1 teaspoon ground coriander, 1/2 teaspoon salt and a few grinds of pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. Add the chicken and cook until browned, 1 to 2 minutes per side; remove to a plate.
• Reduce the heat to medium and add the remaining 1 tablespoon olive oil, the fennel chunks, leeks and garlic; season with the remaining 1/2 teaspoon coriander, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables start to wilt and brown, about 3 minutes. Add the olives and lemon slices and cook until the lemons brown around the edges, about 2 minutes.
• Return the chicken to the skillet and add the chicken broth. Bring to a simmer. Cover and cook until the chicken is cooked through and the vegetables are tender, about 15 minutes. Uncover and increase the heat to medium high; bring to a boil and cook until the sauce is reduced, 2 to 3 minutes. Stir in the fennel fronds. Top each serving with parsley.

ORANGE AND FENNEL MARINATED OLIVES

Steps:

• If you're able to find Sevillano olives, rinse them under cold water for 5 minutes, then soak them in cold water for 2 hours. Drain well.
• Combine the olives in a medium bowl.
• Toast the fennel seeds in a small skillet over medium heat until fragrant, about 1 minute. Add the chile flakes and toast until just fragrant, about 30 seconds. Remove from the heat and add the orange zest and oil. Steep until cool.
• Pour the oil mixture over the olives. Cover and marinate at room temperature for 6 hours or refrigerate for up to 3 days.

MARINATED OLIVES AND FENNEL

Steps:

• Roughly chop olives and remove any pits.
• Mix all ingredients in a large bowl. Serve at room temperature.
• Notes: This can be made ahead and refrigerated, but bring to room temperature before serving.

ORANGE, FENNEL AND GARLIC MARINATED OLIVES

Steps:

• In a bowl, combine all ingredients. Marinate olives, covered and chilled, stirring occasionally, at least 1 day and up to 3.

MARINATED OLIVES WITH OREGANO AND FENNEL SEEDS

Steps:

• Stir together olives, oil, fennel seeds, oregano, and garlic in a medium bowl. Cover, and let stand at room temperature, stirring occasionally, 1 hour.