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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:
Mediterranean, Spanish
Keyword:
Olives, Tapas
Servings
:
2
Cups
Author
:
Christina Thomas
Ingredients
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
Instructions
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.