Warm Marinated Olives with Citrus and Fennel
A Sicilian-leaning aperitivo: mixed olives warmed in good olive oil with bruised fennel seeds, smashed garlic, and wide ribbons of orange peel until the kitchen smells like a coastal bar at dusk.
Ingredients
- mixed unpitted olives (castelvetrano, kalamata, taggiasca)400 g
- extra-virgin olive oil1/3 cup
- garlic cloves, smashed3
- fennel seeds1 tsp
- coriander seeds, lightly crushed1 tsp
- orange peel stripsfrom 1 orange
- lemon peel stripsfrom 1/2 lemon
- fresh bay leaves2
- red pepper flakes1/2 tsp
- sherry vinegar1 tsp
Steps
Drain and dry the olives.
Drain the olives and pat them dry on a clean towel. Wet olives sputter and refuse to take on flavor.
Combine ingredients in saucepan.
Combine the olive oil, garlic, fennel and coriander seeds, citrus peels, bay, and red pepper flakes in a small saucepan over low heat.
Warm the oil gently.
Warm gently until the garlic turns pale gold and the oil smells citrusy and sweet, about 5 minutes. Do not let it sizzle hard.
Add olives and warm through.
Add the olives and swirl to coat. Warm through for 3 to 4 minutes until they look glossy and slightly wrinkled.
Add vinegar and serve.
Off heat, splash in the sherry vinegar. Tip into a warm bowl with all the aromatics and serve with toothpicks.
Nutrition, per serving. 175 calories. Protein 1.1 grams, 2 percent. Carbs 4.4 grams, 10 percent. Fat 17.3 grams, 88 percent. Fiber 3.1 grams, sugar 0.9 grams, saturated fat 2.4 grams, sodium 1325 milligrams. Estimated from ingredients.
