Fennel Roasted Olives Recipes
FENNEL AND ROASTED PEPPER SALAD WITH OLIVES
Steps:
- Toss ingredients together and season to taste with salt and pepper; serve with sandwich.
SLOW-ROASTED OLIVES WITH FENNEL AND ORANGE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
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
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
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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ROASTED FENNEL WITH OLIVES RECIPE - BOB CHAMBERS - FOOD & WINE
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- Preheat the oven to 450°. Coat a large nonstick baking sheet with vegetable oil spray. Arrange the fennel on the baking sheet, season with salt and pepper and roast for 20 minutes. Transfer to a large baking dish. Lower the oven temperature to 375°.
- In a bowl, cover the sun-dried tomatoes with hot water and let soak until softened, about 20 minutes. Drain and slice 1/4 inch thick.
- Melt the butter in a nonstick skillet. Add the onion and cook over moderately high heat, stirring, until browned, about 7 minutes. Add the stock and bring to a simmer. Pour over the fennel, cover tightly with foil and bake for 10 minutes. Uncover and bake for about 30 minutes longer, or until the fennel is tender. Mix in the olives, sun-dried tomatoes and basil and serve.
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- In a medium mixing bowl, toss the olives with the olive oil, garlic, oregano, fennel seed, red pepper flakes, salt and pepper.
- Pour the fresh orange juice over the olives and lightly shake pan to lightly coat the olives with the juice.
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