Warm Olives with Fennel and Orange

Provided by Lindsay Guest Chef Joanne Weir

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At a Glance:

Prep Time:

10 minutes

Other Time:

Let sit for 6 hours

Servings:

6

Ingredients:

2 oranges
1 medium-size fennel bulb, cut into eighths
3/4 cup extra-virgin olive oil
1/2 teaspoon fennel seed, coarsely cracked
4 garlic cloves thinly sliced
1/8 teaspoon red pepper flakes
4 ounces niçoise olives
4 ounces green picholine olives
2 ounces black ripe olives
2 ounces kalamata black olives

Directions:

With a vegetable peeler, remove 8 strips of orange peel, each 2 inches long. Try not to remove any of the white pith. If there is white pith, scrape it off with a paring knife. 

Bring a large pot of salted water to a boil over high heat. Add the fresh fennel and cook for 3 minutes. Remove from the heat and drain.

Warm the olive oil in a large saucepan over medium heat. Add the orange peel, fresh fennel, fennel seed, garlic, and red pepper flakes and cook until all begin to sizzle, about 1 minute. Add the olives and warm gently for 5 minutes. Remove from the heat and let sit for 6 hours. Discard the orange peel.

Ten minutes before serving, re-warm the olive mixture. To serve, place the olives and fennel on a small platter. Drizzle with a few tablespoons of the flavored oil and serve immediately.

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