Warm Olives with Fennel and Orange

Becky Luigart-Stayner; Cindy Barr

It's amazing what changing the expected temperature of a dish can do to incite cocktail conversation. Gentle heat from the oven awakens the briny richness of olives, while fennel, orange, rosemary, and balsamic vinegar assert their own personalities to brighten the overall flavor of this appetizer. Purchase pitted kalamata olives to speed up preparation.

Yield: 6 servings (serving size: about 1/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 71%
  • Fat: 5.7g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 0.5g
  • Carbohydrate: 5.2g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 331mg
  • Calcium: 24mg

Ingredients

  • 1 tablespoon extravirgin olive oil
  • 1 1/2 teaspoons grated orange rind
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon fennel seeds
  • 1 small fennel bulb, cut into 1/4-inch-thick wedges
  • 12 kalamata olives, pitted
  • 12 pimiento-stuffed olives
  • 1 tablespoon balsamic vinegar

Preparation

  1. 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.
  2. Preheat oven to 250°.
  3. Uncover olive mixture. Bake at 250° for 10 minutes or until heated, stirring once.
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