Italian Orange & Fennel Olives

Aromatic olives marinated with fresh orange peel, fennel seeds, and rosemary. A sophisticated Italian-style preparation perfect for antipasto platters.

Prep: 20 min · Cook: 0 min · 8 servings · Easy

Ingredients

• 2 lbs cured mixed olives (green and black)
• Zest of 2 large oranges, cut into strips
• 2 tbsp fennel seeds, lightly toasted
• 4 sprigs fresh rosemary
• 4 cloves garlic, thinly sliced
• 1 tsp crushed red pepper flakes
• 2 bay leaves
• 1 cup Dos Aguilas Olive Oil
• Juice of 1 orange

Instructions

1. Drain and pat dry the cured olives
2. Toast fennel seeds in a dry pan until fragrant, about 1 minute
3. Use a vegetable peeler to create long strips of orange zest
4. In a large bowl, combine olives, orange zest, and toasted fennel seeds
5. Add rosemary sprigs, garlic slices, red pepper flakes, and bay leaves
6. Squeeze orange juice over the mixture
7. Pour olive oil over everything and toss gently to coat
8. Transfer to clean jars, pressing olives down to submerge in oil
9. Refrigerate for at least 3 days to let flavors meld
10. Bring to room temperature 30 minutes before serving
11. Stir gently before serving to redistribute flavors
12. Store refrigerated for up to 1 month

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