Olives with Orange and Fennel Recipe

We serve these warm olives–a specialty of Sunset Test Kitchen recipe retester Paula Freschet–throughout the holiday season. Warming the olives makes them especially tender and succulent. Bonus: They make an excellent gift (let cool completely, then pack into airtight jars).

1 small orange

3 tablespoons extra-virgin olive oil

1 garlic clove, minced

2 1/2 cups assorted brine-cured unpitted olives, such as Niçoise, Picholine, Kalamata, and Castelvetrano, drained

Leaves and tender stems from 5 to 6 thyme sprigs

1/8 teaspoon red chile flakes

3/4 teaspoon fennel seeds, lightly crushed

1 tablespoon sherry vinegar

Step 1

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.

Step 2

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.

Step 3

Remove from heat, stir in vinegar, and transfer to a small serving bowl. Serve warm.

Step 4

Make ahead: Up to 2 weeks, chilled. Rewarm to serve.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories116

% Daily Value *
Total Fat 11g15%

Saturated Fat 1g5%
Cholesterol 0.0mg0%
Sodium 348mg16%
Total Carbohydrate 2.9g2%

Dietary Fiber 0.2g1%
Protein 0.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Olives with Orange and Fennel