Citrus Fennel Marinated Olives for #SundaySupper Tapas Party
Citrus & Fennel Marinated Olives
Prep Time
10 mins
Cook Time
5 mins
Total Time
1 d 15 mins
Fragrant and flavorful Castelvetrano olives marinated with orange, fennel, red pepper and rosemary for a perfect appetizer and snack.
Course: Appetizer
Cuisine: Spanish
Servings: 2 Cups
Author: Christina Thomas
  • 2 cups Olives with pits Castelvetrano Italian Olives or your favorite
  • 1/4 cup Extra Virgin Olive Oil
  • 6 cloves garlic
  • 1 Orange, small peel cut in thin julienne strips
  • 1 tsp Fennel Seeds, crushed
  • 1/2 tsp Red Pepper Flakes (to taste)
  • 1 sprig Rosemary, fresh cut into 2 inch sections
  1. Remove zest of small orange with vegetable peeler to make thin strips (carefully avoid the white pith)
  2. Slice garlic thinly or boil whole garlic cloves for 4 minutes
  3. Cut rosemary sprig into 2 inch sections, removing leaves and discarding the stem
  4. Heat olive oil in small pan until it starts to simmer and then remove from heat
  5. Stir in garlic, orange peel and spices and let steep for 2 minutes.
  6. Add olives to the oil mixture and simmer on low heat for 2 minutes. Remove from heat.
  7. Let sit for at least one hour at room temperature before serving or storing.
  8. If refrigerated, remove olives from refrigerator 30 minutes prior to serving and bring to room temperature.