Olives with Orange and Fennel

Olives with Orange and FennelRecipe
Photo: Annabelle Breakey; Styling: Randy Mon
We serve these warm olives--a specialty of Sunset Test Kitchen recipe retester Paula Freschet--throughout the holiday season. Warming the olives makes them especially tender and succulent. Bonus: They make an excellent gift (let cool completely, then pack into airtight jars).
Makes 2 1/2 cups (serving size: 1/4 cup)


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1 small orange
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
2 1/2 cups assorted brine-cured unpitted olives, such as Niçoise, Picholine, Kalamata, and Castelvetrano, drained
Leaves and tender stems from 5 to 6 thyme sprigs
1/8 teaspoon red chile flakes
3/4 teaspoon fennel seeds, lightly crushed
1 tablespoon sherry vinegar


Total: 12 Minutes

1. 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.

2. 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.

3. 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.

Created date

November 2013

Nutritional Information

Calories 116
Caloriesfromfat 82 %
Protein 0.2 g
Fat 11 g
Satfat 1 g
Carbohydrate 2.9 g
Fiber 0.2 g
Sodium 348 mg
Cholesterol 0.0 mg