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
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.