Fennel and orange – marinated olives
2
Points®
Total Time
6 min
Prep
6 min
Cook
0 min
Serves
6
Difficulty
Easy
A slightly sweet, slightly spicy snack, these olives will transport you to the shores of the Mediterranean. Curls of orange zest and tiny, anise-scented fennel seeds dress up standard olives, and the quick, exotic marinade works equally well on green or black olives. Toasting the fennel seeds in a hot, dry skillet for a quick 30 seconds before using them will intensify their flavor. You can use pitted or unpitted olives with equal success here. If you do use unpitted olives, be sure to set out a small dish for the pits. The olives make for a healthy, can't-eat-just-one snack, and are an ideal addition to your cocktail party bar.
Ingredients
Olives
½ pound(s), brine-cured black and/or green varieties
Raw orange peel
¼ tsp, 2 (2-inch) strips, removed with a vegetable peeler
Garlic
1 clove(s), crushed with the side of a large knife
Olive oil
½ tsp
Fennel seeds
⅛ tsp, crushed
Red pepper flakes
⅛ tsp, or to taste
