Broiled Olives With Fennel Orange And Lavender Recipes

FENNELED OLIVES

Steps:

• Puree fennel seeds, garlic, orange juice and vinegar in a blender, or with a mortar and pestle, until a liquid paste is formed. This will take 2 or 3 minutes in the blender, and twice as long with a pestle.
• With a rubber spatula, scrape every bit of the fennel mixture onto the olives. Stir orange peel, lemon peel and honey into the olives.
• Cover and refrigerate at least 24 hours, stirring or shaking occasionally.

ROASTED OLIVES WITH ORANGE AND ROSEMARY

Steps:

• Preheat oven to 400 degrees F.
• Grate the zest of one orange, remove the zest of the second orange with a vegetable peeler, and then juice both oranges. In a 9-by-13-inch glass or ceramic baking dish, toss together the olives, olive oil, 2 sprigs rosemary, the thyme, the zest removed with a peeler, orange juice, garlic, and 1 pinch crushed red pepper. Bake, tossing every 10 minutes, until the olives are slightly shriveled and the juices have reduced to a glaze, about 30 minutes.
• While the olives are still hot, break the remaining sprig of rosemary over the top. Sprinkle with the finely grated orange zest, the fennel powder, and one more pinch crushed red pepper. Toss, and serve while still hot.

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.

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.

SLOW-ROASTED OLIVES WITH FENNEL AND ORANGE

Steps:

• Preheat the oven to 300 degrees F. Combine the olives with the remaining ingredients in a large mixing bowl, tossing the mixture together with your hands. Transfer the olive mixture to a baking dish, cover with foil and bake for 2 hours.
• Drain the oil out (keep it to use as a bread dip) and serve the roasted olives warm or at room temperature with assorted cheeses.

CITRUS MARINATED OLIVES

Steps:

• Heat the olive oil in a small saucepan over medium heat. Add the red pepper flakes thyme, garlic, lemon zest, orange zest, salt and pepper to taste and cook, stirring occasionally, until the garlic is pale golden, about 2 minutes. Stir in the olives and cook, stirring, until just warm, about 2 minutes. Turn off the heat. Stir in the lemon juice and orange juice and transfer to a decorative jar or serving bowl. Serve warm or at room temperature.