Warm Olives With Fennel And Orange Recipes

WARM OLIVES WITH FENNEL AND ORANGE

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.

WARM OLIVES WITH FENNEL AND ORANGE

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.

WARM OLIVES WITH FENNEL AND ORANGE

Steps:

• Heat oil in a large nonstick skillet over medium heat. Add rind, rosemary, fennel seeds, and fennel wedges; cook 5 minutes, stirring frequently.
• Add olives; cook 1 minute. Remove from heat; stir in vinegar. Place fennel mixture in an 8-inch square baking dish. Cover and let stand at least 2 hours.
• Preheat oven to 250°.
• Uncover olive mixture. Bake at 250° for 10 minutes or until heated, stirring once.

WARM OLIVES WITH FENNEL AND ORANGE

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.