Olives With Fennel Seeds And Orange Recipes

CHICKEN BREASTS WITH ORANGE-FENNEL SEED-OLIVE RELISH

Steps:

• Preheat oven to 450 degrees and set the rack in the center.
• Place fennel seeds in a small frying pan and toast over medium heat until fragrant. Place seeds in a small bowl and combine with olives, juice, zest, and 1 tablespoon of the olive oil. Season with salt and freshly ground black pepper and set aside to marinate, at least 15 minutes.
• Heat a large ovenproof 12-inch frying pan over medium heat. Rub chicken with remaining 1 tablespoon of olive oil and season with salt and pepper. Add chicken to the pan, skin side down, and cook until golden brown, about 3 minutes. Flip chicken over with tongs and put it in the oven to finish cooking. (If you're not using an ovenproof frying pan, transfer the chicken to a baking dish first). Roast chicken for about 15 minutes, or until the internal temperature registers 160 to 165 degrees on a meat thermometer.
• Take the chicken out and let it rest for 5 minutes so that the juices settle. Transfer to a serving plate and top with reserved olive mixture. Serve.

WARM OLIVES WITH FENNEL AND ORANGE

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.

SLOW-ROASTED OLIVES WITH FENNEL AND ORANGE

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.

LEMON FENNEL OLIVES

Steps:

• Put a layer of olives in the bottom of a glass jar. Add several slices of lemon, fennel and garlic, and sprinkle with grains of pepper and some fennel seeds. Continue layering olives and flavorings until jar is full. Cover olives with oil and set aside to store in a cool dark place until ready to give or serve.

OLIVES WITH ORANGE AND FENNEL

Steps:

• Use a vegetable peeler to peel a 2 1/2-in. by 1-in. strip of zest from orange; save fruit for another use. Cut zest strip crosswise into very fine (1/16 in.) slivers; set aside.
• Heat oil and garlic in a 10-in. frying pan over medium heat, stirring often, until fragrant, about 1 minute. Add olives, orange zest, thyme, chile flakes and fennel seeds. Cook, stirring occasionally, until warm, about 2 minutes.
• Remove from heat, stir in vinegar and transfer to a small serving bowl. Serve warm.
• Make ahead: Up to 2 weeks, chilled. Rewarm to serve.

WARM OLIVES WITH FENNEL AND ORANGE

Steps:

• Heat oil in a large nonstick skillet over medium heat. Add rind, rosemary, fennel seeds, and fennel wedges; cook 5 minutes, stirring frequently.
• Add olives; cook 1 minute. Remove from heat; stir in vinegar. Place fennel mixture in an 8-inch square baking dish. Cover and let stand at least 2 hours.
• Preheat oven to 250°.
• Uncover olive mixture. Bake at 250° for 10 minutes or until heated, stirring once.

FENNELED OLIVES

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.

WARM OLIVES WITH FENNEL AND ORANGE

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.

KALAMATA OLIVES WITH FENNEL AND ORANGE

Steps:

• Using a stripper or vegetable peeler, remove orange zest in long strips, avoiding pith. With a sharp stainless-steel knife, remove pith. Cut between membranes into sections and cut sections into thirds.
• Toss orange zest and pieces with remaining ingredients, and serve.