Warm Olives With Fennel And Orange Recipes

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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

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.

WARM MARINATED OLIVES



Warm Marinated Olives image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 10 servings

Number Of Ingredients 10

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.

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

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.

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.

OLIVES WITH FENNEL SEEDS AND ORANGE



Olives with Fennel Seeds and Orange image

For a fun and festive present, try this great recipe from "Martha Stewart Holiday Handmade Gifts," 2006. Also try:Cerignola Olives with Hot Pepper and Rosemary Oil

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 2 cups

Number Of Ingredients 7

2 cups assorted brined olives, such as Gaeta, Kalamata, and Nicoise, rinsed
1/4 cup extra-virgin olive oil, plus more for filling jars
1/4 teaspoon crushed red-pepper flakes
1/2 teaspoon fennel seeds
2 bay leaves
Four strips (4 inches) orange zest
2 tablespoons white-wine vinegar

Steps:

  • Combine all of the ingredients in a large bowl. Transfer to jars. Fill jars with remaining oil. Refrigerate immediately for at least 8 hours and up to 2 weeks. Drain before serving.

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