Warm Olives with Fennel and Orange

Warm Olives with Fennel and Orange
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon extravirgin olive oil
  • 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
  • + 9 more ingredients
    • 12 kalamata olives, pitted
    • 1 teaspoon chopped fresh rosemary
    • 1 small fennel bulb, cut into 1/4-inch-thick wedges
    • 1 teaspoon chopped fresh rosemary
    • 12 pimiento-stuffed olives
    • 12 pimiento-stuffed olives
    • 1 tablespoon balsamic vinegar
    • 12 kalamata olives, pitted
    • ½ teaspoon fennel seeds

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...

View full recipe at My Recipes

Comments

Variations on Warm Olives with Fennel and Orange

  • Warm Olives with Fennel and Orange
    • 2 cups water
    • 1/2 teaspoon fresh thyme
    • 1/4 teaspoon fennel seeds
    • 1 1/2 cups assorted brine-cured olives
    • 1/4 teaspoon grated orange peel
    • +2 other ingredients


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