Fennel Roasted Olives Recipes

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FENNEL AND ROASTED PEPPER SALAD WITH OLIVES



Fennel and Roasted Pepper Salad with Olives image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 5

1 small head fennel, cored and cut into thin slices
1/3 cup sliced roasted red pepper
1 green onion, thinly sliced
Black olives for garnish--pitted and sliced
Vinaigrette mixed with either pesto or tapenade to echo flavor in sandwich

Steps:

  • Toss ingredients together and season to taste with salt and pepper; serve with sandwich.

SLOW-ROASTED OLIVES WITH FENNEL AND ORANGE



Slow-Roasted Olives with Fennel and Orange image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

1 lb. large green olives, with pits
1 orange, unpeeled, sliced into 1/8-inch circles
1/2-cup whole almonds, with skin
1 fennel bulb, quartered
2 bay leaves
1 handful fresh thyme sprigs
1 red chile pepper, halved lengthwise
1/4-cup red wine vinegar
1 cup extra-virgin olive oil

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.

ROASTED FENNEL WITH CHARRED TOMATOES, OLIVES, AND PECORINO



Roasted Fennel with Charred Tomatoes, Olives, and Pecorino image

The flavor of fennel sings when roasted, and marries well with the Mediterranean flavors of slightly charred tomatoes, meaty kalamata olives, and crystalline bursts of earthy, aged Parmesan cheese. The textures and flavors play off each other in this simple one-pan dish that makes an elegant first course or accompaniment to fish, seafood, lamb, or chicken.

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 7

2 large bulbs fennel, quartered through the core
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 ounce piece pecorino cheese
4 plum tomatoes, halved
1/3 cup pitted kalamata olives, halved
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 375 degrees F. Nestle the fennel into a skillet, baking dish, or sheet pan so that it fits in one layer. Drizzle with the olive oil, turning to coat all sides. Season with salt and pepper, then finely grate half the pecorino cheese over the top. Roast until the fennel is fork-tender, about 45 minutes.
  • Place the tomatoes, cut-side up, on top of the fennel. Turn the oven to broil. Broil the tomatoes until slightly charred and warmed through, 6 to 8 minutes. Sprinkle the olives and crumble the remaining pecorino cheese over the top before serving. Garnish with the parsley.

Nutrition Facts : Calories 251 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 13 milligrams, Sodium 385 milligrams, Carbohydrate 12 grams, Fiber 4.5 grams, Protein 7 grams, Sugar 2 grams

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