Warm Olives with Fennel and Orange
These smoky flavored olives are always the first thing to disappear off an antipasti platter or hors d’oeuvres spread. The brightness of the orange zest enhances the earthy flavors of the olives; you can use freshly squeezed orange juice if you don’t have zest. I love to serve these straight from the oven, still warm.
Recipe information
Yield
makes about 2 1/2 cups
Ingredients
Preparation
Step 1
Prepare a hot fire (400°F) in a wood-fired oven, cooker, or grill.
Step 2
Soak the picholine and niçoise olives in water to cover for 10 minutes, then drain. Combine the drained olives, oil-cured olives, oil, thyme, garlic, fennel seeds, and orange zest in a baking dish and roast uncovered until the garlic is fragrant and the olives are hot, about 10 minutes. Remove from the heat and add the vinegar. Toss to combine. Let cool slightly, then serve warm. To store, cover and refrigerate for up to 1 month. The flavor gets better with time. Rewarm to serve.
