Friday, November 9, 2012

Warm Olives with Orange Zest


Serves: up to 8
Prep Time: 15 minutes

2 cups assorted olives
2 tablespoons olive oil
1 tablespoon fresh cilantro leaves
1 medium clove garlic, minced (about ½ teaspoon)
1 fennel bulb, cut into ¼-inch thin strips (about 2 cups)
Zest of 1/2 medium orange (about 1 tablespoons)
1 tablespoon white wine vinegar


Place the olives in a colander and rinse to remove excess salt.

Place the rinsed olives in a saucepan over medium heat.

Add olive oil, cilantro, garlic, sliced fennel and orange zest. 

Cook for 5 minutes or until the olives are warmed through. 

Remove from heat and stir in the white wine vinegar.

Place the olives in a bowl.  Spoon some of the cooking liquid over top and add a few of the fennel strips for garnish.  Serve warm.

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