Edit Module Last call for Secret Supper tickets! Click here for more info.
Edit Module
Edit Module
Edit Module
Edit Module
Edit Module

Olives with Fennel and Citrus

Lightly brined and almost meaty in texture

Edit Module

Makes 1 quart. These bright green Italian olives are lightly brined and almost meaty in texture.

2½ lb. Cerignola olives with pits, strained
1 bulb fennel, halved, cored, and cut into ⅛"-thick slices
⅓ cup good-quality extra virgin olive oil
Zest and juice from ½ orange
1½ tsp. red chili flakes
2 tsp. salt
Freshly ground white pepper

In a large container, mix all ingredients and let marinate in the refrigerator 12–48 hours, tossing occasionally. Let come to room temperature before serving, about 1 hour.

Share

Edit Module

Advertisement

Edit Module
Submit your comment

Comments are moderated. We review them in an effort to remove foul language, commercial messages, abuse, and irrelevancies.

Edit Module