Roasted olives with fennel
Recipe & Food Styling Marisa Curatolo, Photography Pauline Boldt
Elevate your appetizer game with Roasted Olives with Fennel! This simple yet flavourful dish combines the briny goodness of assorted olives with the aromatic touch of fresh fennel, creating a delightful balance of tastes. As they roast, the olives become tender and infused with the warm, sweet notes of fennel, while a sprinkle of herbs adds an inviting aroma. Perfect for sharing at gatherings or enjoying as a savoury snack, these roasted olives bring a touch of Mediterranean flair to your table. Serve them warm with crusty bread, and watch them disappear in an instant!
Ingredients
1 cup large green Spanish olives
1 tablespoon orange zest
¼ cup extra virgin olive oil
2 teaspoons fennel seeds
Preparation
Rinse and pat olives dry and place in medium bowl. In small saucepan, add olive oil, orange zest and fennel seeds; warm oil over low heat for 5 minutes. Pour over olives and let marinate at room temperature at least 2 hours. Olives can be made up to 1 week in advance and stored in refrigerator. Bring back to room temperature prior to serving. Makes 1 cup.
