Citrus & Fennel Marinated Olives
Fragrant and flavorful Castelvetrano olives marinated with orange, fennel, red pepper and rosemary for a perfect appetizer and snack.
Olives with pits
Castelvetrano Italian Olives or your favorite
Extra Virgin Olive Oil
peel cut in thin julienne strips
Fennel Seeds, crushed
Red Pepper Flakes
cut into 2 inch sections
Remove zest of small orange with vegetable peeler to make thin strips (carefully avoid the white pith)
Slice garlic thinly or boil whole garlic cloves for 4 minutes
Cut rosemary sprig into 2 inch sections, removing leaves and discarding the stem
Heat olive oil in small pan until it starts to simmer and then remove from heat
Stir in garlic, orange peel and spices and let steep for 2 minutes.
Add olives to the oil mixture and simmer on low heat for 2 minutes. Remove from heat.
Let sit for at least one hour at room temperature before serving or storing.
If refrigerated, remove olives from refrigerator 30 minutes prior to serving and bring to room temperature.
Recipe by GoEpicurista.com Citrus & Fennel Marinated Olives https://goepicurista.com/citrus-fennel-marinated-olives-tapas-party-sundaysupper/