Here’s a twist on that jar of olives sitting in your pantry. Toss in zest from lemons and oranges to deliver a subtle note of citrus along with a savory note, compliments of fresh fennel and garlic. Then stir everything together in a beautiful blend of lemon and orange juice swirled together with rich olive oil. It’s an easy appetizer, ideal for enjoying with a chilled glass of wine.
Entertaining doesn’t have to be complicated. I love a recipe that transforms a pantry staple into something a bit more special and one that comes together quickly and is perfect to make ahead. Start with a blend of olives – green and Kalamata along with a handful or two stuffed with feta. Layer in citrus using both the zest and the juice of oranges and lemons plus aromatic notes of sliced fennel and garlic along with crushed fennel seeds. And for a bit of spice, a pinch of red pepper flakes. Complete with a generous pour of olive oil.
It’s a simple process – zest, juice, slice and stir. Then let those olives hang out for a day or two in your fridge.
Serve alongside feta cheese, some crackers and a cold glass of Chardonnay. Easy entertaining!
Marinated Olives with Citrus and Fennel
2 cups green pitted olives
2 cups pitted Kalamata olives
2 cups feta stuffed green olives
¾ teaspoon lemon zest, about 1 lemon
4 teaspoons orange zest, about 2 large oranges
2 teaspoons thinly sliced garlic, about 2 cloves
½ cup thinly sliced fennel, about ½ small bulb
½ teaspoon red pepper flakes
1 tablespoon fennel seed, crushed
¼ cup fresh lemon juice, about 1-1/2 lemons
½ cup fresh orange juice, about 1 large orange
¼ cup extra-virgin olive oil
For serving, crackers and feta cheese
Toss the olives into a large mixing bowl. Add the lemon and orange zest along with the sliced garlic and fennel, red pepper flakes and crushed fennel seeds.
Pour in the lemon juice, orange juice, and olive oil.
Stir to blend together. Chill the olives for at least 24 hours, stirring occasionally.
Makes 6 cups of olives.
Marinated Olives with Citrus and Fennel
Ingredients
- 2 cups green pitted olives
- 2 cups pitted Kalamata olives
- 2 cups feta stuffed green olives
- ¾ teaspoon lemon zest, about 1 lemon
- 4 teaspoons orange zest, about 2 large oranges
- 2 teaspoons thinly sliced garlic, about 2 cloves
- ½ cup thinly sliced fennel, about ½ small bulb
- ½ teaspoon red pepper flakes
- 1 tablespoon fennel seed, crushed
- ¼ cup fresh lemon juice, about 1-1/2 lemons
- ½ cup fresh orange juice, about 1 large orange
- ¼ cup extra-virgin olive oil
- For serving, crackers and feta cheese
Instructions
- Toss the olives into a large mixing bowl. Add the lemon and orange zest along with the sliced garlic and fennel, red pepper flakes and crushed fennel seeds.
- Pour in the lemon juice, orange juice, and olive oil.
- Stir to blend together. Chill the olives for at least 24 hours, stirring occasionally.
