Best 5 Warm Olives With Fennel And Orange Recipes
Embark on a culinary journey with a delightful appetizer that tantalizes your taste buds – Warm Olives with Fennel and Orange. This delectable dish is a symphony of flavors, combining the briny savoriness of olives, the aromatic freshness of fennel, and the vibrant citrus notes of orange. As you savor each bite, the warmth of the olives envelops your palate, while the fennel and orange dance harmoniously on your tongue. This recipe offers three variations to suit your preferences: a classic version featuring fennel and orange, a spicy rendition with the addition of chili flakes, and a tangy twist with lemon and thyme. Whether you're entertaining guests or seeking a special treat for yourself, these Warm Olives are sure to impress with their vibrant flavors and elegant presentation.
Let's cook with our recipes!
WARM MARINATED OLIVES
Steps:
- Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
- Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.
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.
Yield makes about 2 1/2 cups
Number Of Ingredients 9
Steps:
- Prepare a hot fire (400°F) in a wood-fired oven, cooker, or grill.
- 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.
SLOW-ROASTED OLIVES WITH FENNEL AND ORANGE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F. Combine the olives with the remaining ingredients in a large mixing bowl, tossing the mixture together with your hands. Transfer the olive mixture to a baking dish, cover with foil and bake for 2 hours.
- Drain the oil out (keep it to use as a bread dip) and serve the roasted olives warm or at room temperature with assorted cheeses.
WARM OLIVES WITH FENNEL AND ORANGE
Categories Salad Olive Vegetarian Orange Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Place olives in medium bowl. Cover with 2 cups water; let stand 10 minutes. Drain.
- Combine olives, oil, thyme, garlic, fennel seeds, and orange peel in small skillet. Cook over medium-high heat until garlic is fragrant and oil is hot, about 5 minutes. Remove from heat. Stir in vinegar. Cool slightly; serve warm.
WARM OLIVES WITH FENNEL AND ORANGE
Make and share this Warm Olives With Fennel and Orange recipe from Food.com.
Provided by Abby Girl
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place olives in medium bowl. Cover with 2 cups water; let stand 10 minutes. Drain.
- Combine olives, oil, thyme, garlic, fennel seeds, and orange peel in small skillet. Cook over medium-high heat until garlic is fragrant and oil is hot, about 5 minutes. Remove from heat. Stir in vinegar.
- Cool slightly; serve warm.
Nutrition Facts : Calories 53.1, Fat 5.1, SaturatedFat 0.7, Sodium 294.8, Carbohydrate 2.4, Fiber 1.1, Protein 0.3
Tips:
- Choose fresh, ripe olives. Look for olives that are firm and plump, with no blemishes or bruises. Avoid olives that are wrinkled or shriveled.
- Use a variety of olives. There are many different varieties of olives available, each with its own unique flavor. Try mixing and matching different varieties to create a more complex flavor profile.
- Roast the olives at a high temperature. This will help to caramelize the sugars in the olives and give them a delicious crispy texture.
- Add aromatics to the roasting pan. Fennel, orange, and garlic are all great additions that will help to flavor the olives.
- Serve the olives warm. Warm olives are more flavorful and have a softer texture than cold olives.
Conclusion:
Warm olives with fennel and orange are a delicious and easy-to-make appetizer or side dish. The combination of sweet, savory, and citrusy flavors is sure to please everyone at your table. These olives are also a great way to use up leftover olives. So next time you have a jar of olives in your pantry, try this recipe. You won't be disappointed!
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