WARM MARINATED OLIVES
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.
MARINATED OLIVES WITH OREGANO AND FENNEL SEEDS
The olives can be prepared three days ahead and refrigerated, covered. Bring to room temperature before serving.
Yield makes 3 cups
Number Of Ingredients 5
Steps:
- Stir together the olives, oil, fennel seeds, oregano, and garlic in a medium bowl. Cover, and let stand at room temperature, stirring occasionally, 1 hour.
ORANGE AND FENNEL MARINATED OLIVES
As much as I love to eat crunchy snacks, I also really enjoy the juicy savory bite of olives. But I temper their saltiness with the anise aroma of fennel, the sweetness of orange, and a little heat. Over the years, we've been able to get an increasing variety of olives-even in our local markets. I like combining different Mediterranean varieties and always buy them unpitted.
Yield Makes 1 1/2 cups
Number Of Ingredients 6
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.
MARINATED OLIVES WITH OREGANO AND FENNEL SEEDS
These Marinated Olives with Oregano and Fennel Seeds can be prepared three days ahead and refrigerated, covered. Bring to room temperature before serving as an appetizer or snack.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 5
Steps:
- Stir together olives, oil, fennel seeds, oregano, and garlic in a medium bowl. Cover, and let stand at room temperature, stirring occasionally, 1 hour.
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