Warm Baked Olives with Orange and Fennel

Welcome to Everybody Loves Italian. We may earn money or products from the companies mentioned in this post.

Warm Baked Olives with Orange and Fennel

Ingredients

Makes 4 servings

  • 3 cups mixed olives, rinsed well

  • 2 medium garlic cloves, thinly sliced

  • 2 tablespoons orange zest

  • 2 sprigs fresh rosemary

  • ½ teaspoon fennel seeds, toasted

  • ¼ teaspoon crushed red pepper flakes

  • ¼ teaspoon freshly ground black pepper

  • ½ cup extra-virgin olive oil

Procedure

  1. The olives can be made well in advance and will keep, covered in the refrigerator, for up to a week. Pop them in the oven just as your guests arrive; they cook quickly and are delicious warm.

  2. Preheat oven to 325°F and position an oven rack in the center.

  3. In a large mixing bowl, combine all ingredients. Transfer mixture to a ceramic baking dish and bake until the oil is bubbling, stirring halfway through, about 15 minutes. Remove from oven, discard rosemary sprigs and let olives cool slightly.

  4. To serve: Transfer olives to a bowl, season with flaky sea salt and serve with fresh warm bread.