Slow Roasted Olives With Fennel And Orange Recipes

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ROASTED OLIVES WITH ORANGE AND ROSEMARY



Roasted Olives with Orange and Rosemary image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 8

2 oranges
1 pound large green olives with pits (such as Castelvetrano)
3 tablespoons extra-virgin olive oil
3 sprigs fresh rosemary
2 sprigs fresh thyme
3 cloves garlic, thinly sliced
2 pinches crushed red pepper flakes
1/4 teaspoon fennel powder

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.

WARM OLIVES WITH FENNEL AND ORANGE



Warm Olives with Fennel and Orange image

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

1 cup picholine olives with pits
1 cup niçoise olives with pits
1/2 cup oil-cured black olives with pits
1/4 cup olive oil
2 tablespoons minced fresh thyme
2 cloves garlic, minced
1 tablespoon fennel seeds, bruised
Strips of orange zest from 1 orange
1 tablespoon white wine vinegar

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.

FENNELED OLIVES



Fenneled Olives image

Provided by Barbara Kafka

Categories     easy, appetizer

Time 10m

Yield 4 cups

Number Of Ingredients 8

4 teaspoons fennel seeds
4 cloves garlic, smashed and peeled
6 tablespoons orange juice
2 tablespoons red wine vinegar
4 cups Kalamata (preferred) or Gaeta olives
8 strips of orange peel, white pith removed, about 1/2 inch wide and 3 1/2 inches long
6 strips lemon peel, white pith removed, about 1/2 inch wide and 3 1/2 inches long
2 tablespoons honey

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.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 591 milligrams, Sugar 7 grams

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