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.
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.
WARM OLIVES WITH FENNEL AND ORANGE
These smoky flavored olives are always the first thing to disappear off an antipasti platter or hors d'oeuvres spread. The brightness of the orange zest enhances the earthy flavors of the olives; you can use freshly squeezed orange juice if you don't have zest. I love to serve these straight from the oven, still warm.
Yield makes about 2 1/2 cups
Number Of Ingredients 9
Steps:
- Prepare a hot fire (400°F) in a wood-fired oven, cooker, or grill.
- Soak the picholine and niçoise olives in water to cover for 10 minutes, then drain. Combine the drained olives, oil-cured olives, oil, thyme, garlic, fennel seeds, and orange zest in a baking dish and roast uncovered until the garlic is fragrant and the olives are hot, about 10 minutes. Remove from the heat and add the vinegar. Toss to combine. Let cool slightly, then serve warm. To store, cover and refrigerate for up to 1 month. The flavor gets better with time. Rewarm to serve.
ORANGE, FENNEL AND GARLIC MARINATED OLIVES
Make and share this Orange, Fennel and Garlic Marinated Olives recipe from Food.com.
Provided by Abby Girl
Categories < 15 Mins
Time 10m
Yield 4 -1/2 cups
Number Of Ingredients 6
Steps:
- In a bowl, combine all ingredients. Marinate olives, covered and chilled, stirring occasionally, at least 1 day and up to 3 days.
Nutrition Facts : Calories 218.8, Fat 21.2, SaturatedFat 2.8, Sodium 1172.7, Carbohydrate 9.3, Fiber 4.7, Protein 1.3
CITRUS & FENNEL MARINATED OLIVES
This simple tapas dish can be made well in advance - the longer they are left, the more flavour the olives will absorb
Provided by Lizzie Harris
Categories Buffet, Canapes, Snack, Starter
Time 15m
Yield Serves 4 as a snack
Number Of Ingredients 8
Steps:
- Heat a large dry pan, add the fennel seeds and cook for 1-2 mins until fragrant. Add the citrus zests, bay leaves, rosemary and chillies, then cook for 30 secs more. Tip in the olives and add the olive oil. Mix well and cook for 1-2 mins, then turn off the heat and leave to cool in the pan before serving. Will keep in a plastic container in the fridge for up to 1 week - bring to room temperature before eating.
Nutrition Facts : Calories 193 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 1.2 milligram of sodium
ORANGE-MARINATED OLIVES
Categories Garlic Olive No-Cook Cocktail Party Picnic Vegetarian Orange Hot Pepper Raw Bon Appétit
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Mix first 5 ingredients in small bowl. Season to taste with red pepper and salt. Cover and refrigerate overnight. (Can be prepared 4 days ahead. Keep refrigerated.)
ORANGE AND FENNEL MARINATED OLIVES
As much as I love to eat crunchy snacks, I also really enjoy the juicy savory bite of olives. But I temper their saltiness with the anise aroma of fennel, the sweetness of orange, and a little heat. Over the years, we've been able to get an increasing variety of olives-even in our local markets. I like combining different Mediterranean varieties and always buy them unpitted.
Yield Makes 1 1/2 cups
Number Of Ingredients 6
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.
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