Warm Baked Olives with Orange and Fennel

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Warm Baked Olives with Orange and Fennel


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


  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.