Best 6 Spiced Olives With Lemon And Fennel Recipes

**Spiced Olives with Lemon and Fennel: A Mediterranean Delight**

Indulge in the tantalizing flavors of the Mediterranean with our irresistible Spiced Olives with Lemon and Fennel. These delectable olives are a symphony of zesty, tangy, and savory notes, sure to captivate your taste buds. This recipe takes the classic olive and elevates it to a culinary masterpiece, perfect for cocktail parties, antipasti platters, or as an accompaniment to your favorite dishes.

Our collection offers a variety of spiced olive recipes, each with its unique blend of seasonings and flavors. From the classic Herbs de Provence to the spicy Harissa and the aromatic Za'atar, these recipes will transport you to the sun-kissed shores of the Mediterranean.

So, gather your ingredients, choose your favorite recipe, and embark on a culinary journey to the heart of the Mediterranean. Let the vibrant flavors of spiced olives tantalize your taste buds and create lasting memories at your next gathering.

Let's cook with our recipes!

WARMED SPICED OLIVES

Warmed Spiced Olives image

A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.

Provided by Anna Stockwell

Categories Party Appetizer Olive Anniversary Cocktail Party Hors D'Oeuvre Picnic Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 10-12 servings

Number Of Ingredients 6

Ingredients

1 1/2 teaspoons fennel seeds
6 (3- by 1/2-inch) strips lemon zest (from one lemon)
4 dried bay leaves
1 1/2 pounds mixed unpitted olives (such as Castelvetrano, Cerignola, and/or Alfonso)
1 cup olive oil
1 tablespoon Aleppo pepper

Steps:

Toast fennel seeds in a large skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes. Transfer to a serving bowl and serve warm.

LEMON FENNEL OLIVES

Lemon Fennel Olives image

Provided by Nancy Harmon Jenkins

Categories easy, appetizer

Time 10m

Yield 2 1-pint jars

Number Of Ingredients 7

Ingredients

1 1/2 pounds of green unpitted olives, preferably bought loose, drained and rinsed
1 lemon, cut in half and sliced thinly
1 bulb fennel, trimmed and sliced thinly lengthwise
3 or 4 cloves garlic, peeled and thinly sliced
1 tablespoon green or black peppercorns
1 tablespoon fennel seeds
Extra virgin olive oil to cover olives

Steps:

Put a layer of olives in the bottom of a glass jar. Add several slices of lemon, fennel and garlic, and sprinkle with grains of pepper and some fennel seeds. Continue layering olives and flavorings until jar is full. Cover olives with oil and set aside to store in a cool dark place until ready to give or serve.

Nutrition Facts : @context http, Calories 522, UnsaturatedFat 36 grams, Carbohydrate 38 grams, Fat 44 grams, Fiber 17 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 2566 milligrams, Sugar 5 grams

MARINATED OLIVES WITH LEMON AND FRESH HERBS

Marinated Olives With Lemon and Fresh Herbs image

Many grocery stores now carry bulk olives. I buy large bulk green olives, with pits, and dress them up with this flavor-packed marinade. It's a wonderful appetizer during the summer when fresh herbs are plentiful. Serve with wine and cheese for a wonderful summertime appetizer.

Provided by CookinDiva

Categories Low Protein

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups green olives, large size, drained
1 tablespoon fresh thyme, minced
1 tablespoon fresh parsley, minced
1 teaspoon fresh rosemary, minced
2 garlic cloves, minced
2 tablespoons lemon juice, fresh
fresh ground pepper
2 tablespoons olive oil
fresh lemon zest (from one lemon)

Steps:

In a food processor or blender, mix all the herbs, garlic and lemon juice. Slowly add olive oil and blend. Add zest.
Pour marinade over olives. They can be served immediately but will improve with a day to marinate.

Nutrition Facts : Calories 81.2, Fat 8.5, SaturatedFat 1.1, Sodium 523.4, Carbohydrate 2, Fiber 1.2, Sugar 0.3, Protein 0.4

SPICED OLIVES

Spiced Olives image

Serve with charcuterie, garnish for a salad, drop a couple in a martini, or simply serve as an hors d'oeuvre. Put in a pretty jar tied with a strand of ribbon, and you'll have an awesome hostess gift.

Provided by lutzflcat

Categories Olive Appetizers

Time P14DT10m

Yield 8

Number Of Ingredients 8

Ingredients

¾ cup pimento-stuffed green olives, drained
¾ cup kalamata olives, drained
9 thin lemon slices
2 tablespoons capers, drained
1 teaspoon crushed coriander seed
½ teaspoon coarsely ground black peppercorns
½ teaspoon crushed red pepper flakes
1 cup good-quality extra-virgin olive oil

Steps:

Fill a layer of 1/3 of the olives into a 16-ounce jar. Top with 3 slices of lemon and sprinkle with 1/3 of the capers, coriander seeds, peppercorns, and red pepper flakes. Repeat the layers 2 more times.
Pour oil into the jar and chill olives for a couple weeks before serving. Bring olives to room temperature before serving.

Nutrition Facts : Calories 314.2 calories, Carbohydrate 3.6 g, Fat 33.8 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 4.7 g, Sodium 704.5 mg

ITALIAN SPICED OLIVES

Italian Spiced Olives image

Make and share this Italian Spiced Olives recipe from Food.com.

Provided by Diana Adcock

Categories Fruit

Time 5m

Yield 1 jar

Number Of Ingredients 9

Ingredients

1 can pitted black olives, drained
1 teaspoon grated lemon, zest of
2 cloves garlic, minced
1 teaspoon italian seasoning
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 teaspoon balsamic vinegar
1 teaspoon fennel seed
extra virgin olive oil

Steps:

Combine all ingredients except oil in a clean jar-shake gently, top with olive oil, shake again and store in the fridge for up to 1 month.

MARINATED OLIVES WITH OREGANO AND FENNEL SEEDS

Marinated Olives with Oregano and Fennel Seeds image

These Marinated Olives with Oregano and Fennel Seeds can be prepared three days ahead and refrigerated, covered. Bring to room temperature before serving as an appetizer or snack.

Provided by Martha Stewart

Categories Appetizers

Number Of Ingredients 5

Ingredients

1 1/4 pounds assorted brine-cured olives (3 cups), such as Alfonso, Gaeta, and Sicilian rinsed and drained well
3 tablespoons extra-virgin olive oil
1 teaspoon fennel seeds, crushed
2 1/2 tablespoons fresh oregano, chopped
1 garlic clove, thinly sliced

Steps:

Stir together olives, oil, fennel seeds, oregano, and garlic in a medium bowl. Cover, and let stand at room temperature, stirring occasionally, 1 hour.

Tips:

Choose ripe olives: Look for plump, firm olives with no blemishes or bruises. Avoid olives that are shriveled or have soft spots.
Use a variety of olives: For a more complex flavor, use a mix of different types of olives, such as Kalamata, Castelvetrano, and Niçoise.
Make sure the olives are well-drained: Before adding the olives to the marinade, make sure they are well-drained. This will help the marinade penetrate the olives more easily.
Use a flavorful marinade: The marinade is what gives the olives their flavor, so make sure it's flavorful and well-balanced. Use a combination of herbs, spices, and citrus fruits to create a marinade that you love.
Let the olives marinate for at least a few hours: The longer the olives marinate, the more flavorful they will be. If you're short on time, you can marinate the olives for as little as 30 minutes, but for the best results, let them marinate for at least a few hours or overnight.
Serve the olives chilled: Spiced olives are best served chilled. This helps to enhance the flavors of the marinade and makes the olives more refreshing.

Conclusion:

Spiced olives with lemon and fennel are a delicious and versatile appetizer or snack. They're easy to make and can be tailored to your own taste preferences. With a variety of flavors and textures, these olives are sure to be a hit at your next gathering. So next time you're looking for a quick and easy appetizer, give spiced olives a try. You won't be disappointed!