Warm Olives With Fennel And Orange Recipes

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

Ingredients

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.

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

Ingredients

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

Categories Salad Olive Vegetarian Orange Winter Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups assorted brine-cured olives
2 cups water
2 teaspoons extra-virgin olive oil
1/2 teaspoon chopped fresh thyme
1 garlic clove, minced
1/4 teaspoon fennel seeds
1/4 teaspoon grated orange peel
1/2 teaspoon white wine vinegar

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 MARINATED OLIVES

Warm Marinated Olives image

Provided by Ina Garten

Categories appetizer

Time 20m

Yield 10 servings

Number Of Ingredients 10

Ingredients

2 cups large green olives with pits, such as Cerignola (11 ounces)
2 cups large black olives with pits, such as Kalamata (11 ounces)
Zest of 1 orange, peeled in large strips
4 large garlic cloves, smashed
2 teaspoons whole fennel seeds
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2/3 cup good olive oil
4 sprigs fresh thyme

Steps:

Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

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