Warm Baked Olives with Orange and Fennel
Warm Baked Olives with Orange and Fennel
Yield/Serves:
Makes 4 servings
- 3 cups mixed olives, rinsed well
- 2 medium garlic cloves, thinly sliced
- 2 tablespoons orange zest
- 2 sprigs fresh rosemary
- ½ teaspoon fennel seeds, toasted
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
The olives can be made well in advance and will keep, covered in the refrigerator, for up to a week. Pop them in the oven just as your guests arrive; they cook quickly and are delicious warm.
Preheat oven to 325°F and position an oven rack in the center.
In a large mixing bowl, combine all ingredients. Transfer mixture to a ceramic baking dish and bake until the oil is bubbling, stirring halfway through, about 15 minutes. Remove from oven, discard rosemary sprigs and let olives cool slightly.
To serve: Transfer olives to a bowl, season with flaky sea salt and serve with fresh warm bread.
Preheat oven to 325°F and position an oven rack in the center.
In a large mixing bowl, combine all ingredients. Transfer mixture to a ceramic baking dish and bake until the oil is bubbling, stirring halfway through, about 15 minutes. Remove from oven, discard rosemary sprigs and let olives cool slightly.
To serve: Transfer olives to a bowl, season with flaky sea salt and serve with fresh warm bread.