OLIVES WITH FENNEL SEEDS AND ORANGE
For a fun and festive present, try this great recipe from "Martha Stewart Holiday Handmade Gifts," 2006. Also try:Cerignola Olives with Hot Pepper and Rosemary Oil
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Combine all of the ingredients in a large bowl. Transfer to jars. Fill jars with remaining oil. Refrigerate immediately for at least 8 hours and up to 2 weeks. Drain before serving.
WARM MARINATED OLIVES
Steps:
- Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
- Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.
BROILED OLIVES WITH FENNEL, ORANGE AND LAVENDER
Provided by The Hearty Boys
Time 32m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Put the olives, fennel, orange zest, orange segments, lavender, if using, and olive oil into a large bowl and toss well. Pour the olive mixture onto a baking sheet and place in the oven for 20 minutes. Turn oven to broil and broil olives for 1 to 2 minutes. Remove and transfer to a decorative bowl. Serve immediately.
CHICKEN BREASTS WITH ORANGE-FENNEL SEED-OLIVE RELISH
Provided by Aida Mollenkamp
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees and set the rack in the center.
- Place fennel seeds in a small frying pan and toast over medium heat until fragrant. Place seeds in a small bowl and combine with olives, juice, zest, and 1 tablespoon of the olive oil. Season with salt and freshly ground black pepper and set aside to marinate, at least 15 minutes.
- Heat a large ovenproof 12-inch frying pan over medium heat. Rub chicken with remaining 1 tablespoon of olive oil and season with salt and pepper. Add chicken to the pan, skin side down, and cook until golden brown, about 3 minutes. Flip chicken over with tongs and put it in the oven to finish cooking. (If you're not using an ovenproof frying pan, transfer the chicken to a baking dish first). Roast chicken for about 15 minutes, or until the internal temperature registers 160 to 165 degrees on a meat thermometer.
- Take the chicken out and let it rest for 5 minutes so that the juices settle. Transfer to a serving plate and top with reserved olive mixture. Serve.
ORANGE, FENNEL AND GARLIC MARINATED OLIVES
Steps:
- In a bowl, combine all ingredients. Marinate olives, covered and chilled, stirring occasionally, at least 1 day and up to 3.
OLIVES WITH ORANGE AND FENNEL
From Sunset. Warming the olives makes them especially tender and succulent. Bonus: They make an excellent gift (let cool completely, then pack into airtight jars).
Provided by gailanng
Categories European
Time 10m
Yield 2 1/2 Cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Use a vegetable peeler to peel a 2 1/2-in. by 1-in. strip of zest from orange; save fruit for another use. Cut zest strip crosswise into very fine (1/16 in.) slivers; set aside.
- Heat oil and garlic in a 10-in. frying pan over medium heat, stirring often, until fragrant, about 1 minute. Add olives, orange zest, thyme, chile flakes and fennel seeds. Cook, stirring occasionally, until warm, about 2 minutes.
- Remove from heat, stir in vinegar and transfer to a small serving bowl. Serve warm.
- Make ahead: Up to 2 weeks, chilled. Rewarm to serve.
Nutrition Facts : Calories 100, Fat 9.6, SaturatedFat 1.3, Sodium 309.7, Carbohydrate 4.3, Fiber 1.7, Sugar 1.1, Protein 0.5
BROILED CHICKEN THIGHS WITH ORANGES, FENNEL AND GREEN OLIVES
It's important to use smaller chicken thighs; if all you can get are the larger ones, it's best to cut them in half. If you don't have Maras pepper, it's worth buying, since its distinctive flavor will add depth and a sly heat to all kinds of dishes.
Provided by John Willoughby and Chris Schlesinger
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the broiler (to high if you have the option).
- Combine the fennel, onion, olives, garlic, Maras pepper and 2 tablespoons oil in a large bowl, sprinkle with salt and pepper and toss gently. Spread this mixture in a 9-by-12-inch baking dish or disposable foil pan and scatter orange sections on top.
- Add the chicken and remaining tablespoon of oil to the now-empty bowl, sprinkle with salt and pepper, and toss to coat. Place thighs on top of fennel mixture, skin side down.
- Place under broiler with pan about 4 inches from the flame and broil for 10 minutes, turning pan front to back after 4 minutes. Turn chicken skin side up and continue to broil, switching pan back to front after about 3 minutes and broiling until the skin is crisp and dark brown and the chicken is opaque throughout (or until center of flesh registers 165 degrees on instant-read thermometer), 5 to 7 minutes more. Serve with crusty bread or couscous to soak up the juices.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 465 milligrams, Sugar 6 grams, TransFat 0 grams
FENNEL, BEET AND ORANGE SALAD WITH OLIVES
Steps:
- Preheat oven to 400°F. Wrap beets in foil. Place on baking sheet. Roast beets until tender, about 1 1/2 hours. Cool. Peel beets; cut into rounds.
- Mix orange peel, mustard and fennel seeds in bowl. Whisk in vinegar. Gradually whisk in oil. Season with salt and pepper. (Beets and dressing can be made 1 day ahead. Cover separately; chill. Bring dressing to room temperature before using.)
- Place fennel slices in bowl. Toss with enough dressing to coat. Cut peel and white pith from oranges. Cut oranges into rounds. Alternate beets and oranges along edge of platters, overlapping. Spoon fennel slices into center; sprinkle with olives. Drizzle remaining dressing over beets and oranges. Chop fronds; sprinkle over salad.
WARM OLIVES WITH FENNEL AND ORANGE
These smoky flavored olives are always the first thing to disappear off an antipasti platter or hors d'oeuvres spread. The brightness of the orange zest enhances the earthy flavors of the olives; you can use freshly squeezed orange juice if you don't have zest. I love to serve these straight from the oven, still warm.
Yield makes about 2 1/2 cups
Number Of Ingredients 9
Steps:
- Prepare a hot fire (400°F) in a wood-fired oven, cooker, or grill.
- Soak the picholine and niçoise olives in water to cover for 10 minutes, then drain. Combine the drained olives, oil-cured olives, oil, thyme, garlic, fennel seeds, and orange zest in a baking dish and roast uncovered until the garlic is fragrant and the olives are hot, about 10 minutes. Remove from the heat and add the vinegar. Toss to combine. Let cool slightly, then serve warm. To store, cover and refrigerate for up to 1 month. The flavor gets better with time. Rewarm to serve.
WARM OLIVES WITH FENNEL AND ORANGE
Make and share this Warm Olives With Fennel and Orange recipe from Food.com.
Provided by dicentra
Categories European
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large nonstick skillet over medium heat. Add rind, rosemary, fennel seeds, and fennel wedges; cook 5 minutes, stirring frequently.
- Add olives; cook 1 minute. Remove from heat; stir in vinegar. Place fennel mixture in an 8-inch square baking dish. Cover and let stand at least 2 hours.
- Preheat oven to 250°.
- Uncover olive mixture. Bake at 250° for 10 minutes or until heated, stirring once.
Nutrition Facts : Calories 42.1, Fat 3.3, SaturatedFat 0.4, Sodium 95.2, Carbohydrate 3.4, Fiber 1.5, Protein 0.6
MARINATED OLIVES WITH OREGANO AND FENNEL SEEDS
These Marinated Olives with Oregano and Fennel Seeds can be prepared three days ahead and refrigerated, covered. Bring to room temperature before serving as an appetizer or snack.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 5
Steps:
- Stir together olives, oil, fennel seeds, oregano, and garlic in a medium bowl. Cover, and let stand at room temperature, stirring occasionally, 1 hour.
ORANGE AND FENNEL MARINATED OLIVES
As much as I love to eat crunchy snacks, I also really enjoy the juicy savory bite of olives. But I temper their saltiness with the anise aroma of fennel, the sweetness of orange, and a little heat. Over the years, we've been able to get an increasing variety of olives-even in our local markets. I like combining different Mediterranean varieties and always buy them unpitted.
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- If you're able to find Sevillano olives, rinse them under cold water for 5 minutes, then soak them in cold water for 2 hours. Drain well.
- Combine the olives in a medium bowl.
- Toast the fennel seeds in a small skillet over medium heat until fragrant, about 1 minute. Add the chile flakes and toast until just fragrant, about 30 seconds. Remove from the heat and add the orange zest and oil. Steep until cool.
- Pour the oil mixture over the olives. Cover and marinate at room temperature for 6 hours or refrigerate for up to 3 days.
WARM OLIVES WITH FENNEL AND ORANGE
Categories Salad Olive Vegetarian Orange Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Place olives in medium bowl. Cover with 2 cups water; let stand 10 minutes. Drain.
- Combine olives, oil, thyme, garlic, fennel seeds, and orange peel in small skillet. Cook over medium-high heat until garlic is fragrant and oil is hot, about 5 minutes. Remove from heat. Stir in vinegar. Cool slightly; serve warm.
More about "olives with fennel seeds and orange recipes"
OLIVES WITH ORANGE AND FENNEL RECIPE -SUNSET MAGAZINE
From sunset.com
5/5 (3)Total Time 12 minsEstimated Reading Time 1 minCalories 116 per serving
- Use a vegetable peeler to peel a 2 1/2-in. by 1-in. strip of zest from orange; save fruit for another use. Cut zest strip crosswise into very fine (1/16 in.) slivers; set aside.
- Heat oil and garlic in a 10-in. frying pan over medium heat, stirring often, until fragrant, about 1 minute. Add olives, orange zest, thyme, chile flakes, and fennel seeds. Cook, stirring occasionally, until warm, about 2 minutes.
OLIVES WITH ORANGE AND FENNEL | RICARDO
From ricardocuisine.com
4/5 (1)Total Time 10 minsCategory Appetizers
ORANGE AND FENNEL MARINATED OLIVES - JEAN-GEORGES …
From oprah.com
WARM OLIVES WITH FENNEL AND ORANGE RECIPE | BON APPéTIT
From bonappetit.com
3/5 (1)Servings 6
OLIVES WITH FENNEL SEEDS AND ORANGE PEEL | THE MILLSTONE
From millstonenews.com
MARINATED OLIVES WITH CITRUS AND FENNEL SEEDS RECIPE
From chatelaine.com
FENNEL-ROASTED OLIVES
From goodhousekeeping.com
BEST OLIVES WITH FENNEL SEEDS AND ORANGE RECIPES
From alicerecipes.com
FRESH FENNEL ORANGE SALAD RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
CARAMELIZED FENNEL, ORANGE, AND OLIVE SALAD RECIPE ON FOOD52
From food52.com
You'll also love