Warm Citrus & Fennel Olives

 

When olives are warmed in a skillet with a bit of oil, they take on robust and meaty flavor. Add a squeeze of fresh orange juice and slivers of fresh fennel and their scent and taste are unforgettable. You may want to double or triple this recipe.

 

1 cup/250 g mixed olives, rinsed and drained, 1 T. juice reserved

2 T. fresh orange juice

4 pieces orange peel, each about 1 in/2.5 cm long and 1/4 in/6 mm wide

1/2 bulb fennel, trimmed, cored, and thinly sliced lengthwise

1/2 tsp fennel seed

1/2 tsp extra-virgin olive oil

 

Put the olives and reserved juice in a skillet. Add the orange juice, orange peel, fennel, fennel seed, and olive oil and place over medium-low heat. Cook, stirring occasionally, until the juices begin to simmer and then reduce slightly. Transfer to a small serving bowl and serve warm, or remove from the heat, cover, and reheat the olives gently just before serving. Serve with toothpicks. Be sure to have small bowls handy for olive pits.