Marinated Olives with Citrus and Fennel
Toss in the zest from lemons and oranges for a subtle note of citrus. Then add fresh, savory pops of fennel and garlic before stirring everything in a beautiful blend of fresh lemon and orange juice swirled together with rich olive oil. It’s an easy appetizer, ideal for enjoying with a glass of chilled wine.
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.
Notes
Crush the fennel seeds using either a mortar and pestle or a small food processor to bring out their flavor.