Warm Olives with Fennel and Orange

Photo by Becky Luigart-Stayner
Ingredients
- 1 tablespoon balsamic vinegar
- ½ teaspoon fennel seeds
- 1 tablespoon extravirgin olive oil
- 1 ½ teaspoons grated orange rind
- 1 small fennel bulb, cut into 1/4-inch-thick wedges
- 1 ½ teaspoons grated orange rind
- 12 pimiento-stuffed olives
- + 9 more ingredients
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- ½ teaspoon fennel seeds
- 12 kalamata olives, pitted
- 1 tablespoon extravirgin olive oil
- 12 kalamata olives, pitted
- 1 small fennel bulb, cut into 1/4-inch-thick wedges
- 12 pimiento-stuffed olives
- 1 tablespoon balsamic vinegar
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh rosemary
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...
Variations on Warm Olives with Fennel and Orange
-
Warm Olives with Fennel and Orange
- 1/2 teaspoon white wine vinegar
- 2 cups water
- 1/4 teaspoon grated orange peel
- 1 garlic clove
- 2 teaspoons extra-virgin olive oil
- +2 other ingredients
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