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Fennel & orange olives Recipes
Prep Time
15
Minutes
Total Time
5
Minutes
Makes
3
Servings
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Recipe Name : Fennel & orange olives
Country : United States
Rating :
Category : Home > Appetizers > Olives
Chef : Louise Pickford
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INGREDIENTS


1/2 tbs fennel seeds
1 tsp pink peppercorns
1 orange
160g (1 cup) green olives
160g (1 cup) black olives
1 garlic clove, peeled, sliced
1 tbs orange juice
1 long fresh red chilli, deseeded, cut into thin strips
300ml extra-virgin olive oil
DIRECTION


Place the fennel seeds in a frying pan over low heat. Cook, stirring, for 2-3 minutes or until lightly toasted and aromatic. Set aside for 5 minutes to cool. Transfer to a mortar and add the peppercorns. Gently pound with a pestle until coarsely crushed.

Use a zester to remove the rind from the orange (Alternatively, use a vegetable peeler to peel the rind from the orange. Use a small sharp knife to remove white pith from rind. Cut the rind into thin strips).

Combine the fennel mixture, orange rind, olives, garlic, orange juice and chilli in a large bowl. Transfer to an 800ml-capacity sterilised preserving jar. Pour over the oil. Cover and place in the fridge for 2-3 hours to marinate.
NOTE:

Make this recipe up to 3 days ahead. Store in the fridge. Bring to room temperature before serving.
SOURCE:

http://www.taste.com.au/recipes/14738/fennel+orange+olives